Lamb Shanks in Lemon Sauce

4 lamb shanks -- abt 3 lbs
1 lg onion -- chopped fine
1 clove garlic -- minced
1 1/4 c water
1 tbsp lemon juice
1 tsp salt
1 bay leaf
1 tbsp potato starch

Brown the lamb in a heavy casserole. Push the lamb to one side of the dish. Add onion and garlic and saute until soft. Stir in 1 cup water, lemon juice, bay leaf and salt. Cover. Simmer 3 hours or until very tender. Remove meat and keep hot. Blend potato starch with remaining water. Stir into pan liquid. Cook, stirring constantly, until gravy thickens and boils for 1 min. Remove bay leaf and serve.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988.