Perforate lamb shank skin every 1” with small knife. Rub shank with olive oil, garlic powder, soy sauce and white pepper. Dry 15 minutes in deep baking dish. Cover with tomato juice. Add water till immersed. Marinade overnight, wipe dry, rub again with olive oil.

Slow cook shank two or more hours, away from hot coals on covered grill. Poke with fork to see if juice runs clear. Once clear, finish over hot coals for color, three minutes each side. Rest on cutting board. Debone by butterflying the meat along the bone. Carve. Put bones in marinade to make soup.

While grilling, simmer potatoes, onions, celery, carrot and green peppers in tomato marinade in the deep baking dish in the oven, stir occasionally.

Serve vegetables and carved lamb family style, save marinade. Add the deboned shankbones to the cooked marinade, add 4 chicken bouillion cubes, simmer one hour in oven to make soup, taste. Bone goes to the dog, soup freezes well.