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| Lamb Shanks |
| Yields: 4 servings |
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| INGREDIENTS |
4 1/2 lbs lamb shanks, sawed in 2-inch pieces
2 medium yellow onions, peeled and sliced
8 ripe tomatoes, chopped
1 t crushed dried oregano
1 t salt
1/2 t freshly ground black pepper
1/2 t ground allspice
1/4 t ground nutmeg
finely chopped yellow onion and parsley for garnish |
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| METHOD |
• Trim shanks of excess fat.
• Place in an 8-quart stove-top casserole.
• Add the remaining ingredients, except the garnish.
• Bring to a boil and simmer covered, until the lamb is tender,
about 1 1/2 hours; partially uncover pot for the last 1/2 hour.
• Garnish with onion mixed with parsley.
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