Kat's
Zesty Shanks
4 lamb shanks, about 2 to 3 pounds
salt and pepper
2 tablespoons olive oil
1 medium onion, sliced
1/2 cup sliced celery
1 clove garlic, minced
1/2 cup ketchup
1/2 cup water
1 teaspoon Worcestershire sauce
Season lamb shanks with salt and pepper. Place heavy skillet over medium heat.
Brown lamb shanks in hot oil on all sides. Combine onion, celery, garlic,
ketchup, water, and Worcestershire sauce; pour over lamb shanks. Cover and
simmer lamb shanks for about 1 to 1 1/2 hours, or until meat is tender. Skim off
excess fat before serving. Serve lamb shanks over hot cooked rice or with
potatoes.
Highest
Underwater
Peak
:
Mount
Pico
of the
Azores
Islands
, 7,613 feet above sea surface, 20,000 feet below
sea surface to sea floor