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Categories:Viewed: 57 - Published at: 4 years ago
Ingredients
- 2 tbsp EVOO
- 4 small lamb shanks
- 4 cloves garlic, finely chopped
- 2 cups water
- 1/2 cup fresh or canned diced tomatoes
- Juice from 1 lemon
- 1 and 1/2 tsp dried oregano
- 1/2 tsp salt
- Freshly ground pepper
- 3 large russet potatoes, peeled, cut into quarters
Method
- 1. Heat oven to 325 degrees. Heat the olive oil in a dutch oven over medium heat. Add the lamb: cook, turning often, until browned on all sides, 8 mins. Add the garlic, water, tomatoes, lemon juice, oregano, salt and pepper to taste: cover.
- 2. Bake, addint more water if needed, about 45 mins. Add the potatoes, turning to coat with liquid. Bake until meat and potatoes are tender, about 1 hour and 15 mins.
- Nutrition information
- 737 calories, 43% from fat
