Baked Lamb with Pasta in Tomato Sauce

IN THIS dish, lamb shanks are marinated overnight in olive oil and lemon, seasoned with plenty of garlic and savory, then slowly baked in a wine-andtomato sauce accented with cinnamon. Finally, the pasta is cooked in the flavorful pan juices, and the lamb is served on top of the pasta.

Jim Botsacos, the chef of Molyvos restaurant, adapted the recipe for the larger American or New Zealand lamb shanks. You can stagger the preparation of this dish by partially cooking