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| What You Need: |
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4½ pounds lamb shanks, sawed in 2-inch pieces
2 medium yellow onions, peeled and sliced
8 ripe tomatoes, chopped
1 teaspoon crushed dried oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
GARNISH
Finely chopped yellow onion and parsley
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| How To Cook: |
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1. Trim shanks of excess fat. Place in an 8-quart stove-top casserole. Add the remaining ingredients except the garnish.
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2. Bring to a boil and simmer, covered, until the lamb is tender, about 1½ hours.
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3. Partially uncover pot for the last ½ hour. Garnish with onion mixed with parsley.
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