2# to 3# lamb riblets 1 12oz.can tomato paste
or lamb neck bones 2 28oz.cans tomato sauce
1/3 C. good olive oil 28 oz.can of water
Garlic Powder salt & pepper to taste
1 to 2 TBS. Sugar
Sprinkle lamb pieces very generously with garlic powder.
Brown in hot oil until quite brown and crisp on all
Sides, slowly, not high heat. This will take patience.
Put tomato products and water in with lamb. Bring to a Boil. Add salt, pepper, sugar. May bake in oven @ 325 for couple hours, this will reduce chance of scorching.
Serve over Mostacciolli Rigatti or Farati noodles.
Sprinkle servings with freshly grated ROMANO cheese.
Excellent served with cottage cheese and salad.
Sharon R. Miller/April 22, 1999
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