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Categories:Viewed: 22 - Published at: 3 years ago
Ingredients
- 4 1/2 lb. lamb shanks in 2-inch pieces
- 2 medium onions, peeled and sliced
- 8 ripe tomatoes, chopped
- 1 tsp. crushed dried oregano
- 1/2 to 1 tsp. salt
- 1/2 tsp. fresh ground pepper
- 1/2 tsp. allspice
- 1/4 tsp. ground nutmeg
- finely chopped yellow onion and parsley (garnish)
Method
- Trim shanks of excess fat.
- Place in an 8-quart 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 half hour.
- Garnish with onion mixed with parsley.
- Serves 4 to 6.
