 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
When my husband and I were first courting, we found we had a lot in common, including a favorite restaurant meal at Paul's in Berkeley, which had closed before we met. Fortunately, I had learned to make the dish myself. Love blossomed, and in 20 years we never tire of Turkish Lamb, writes Pam Peeters. Rice or couscous makes a nice accompaniment. Ingredients:
4 lamb shanks (about 1 lb. each), bones cracked |
4 onions (about 1/2 lb. each), quartered |
1 bell pepper (about 1/2 lb.), stemmed, seeded, and sliced |
1 can (14 1/2 oz.) stewed tomatoes |
1 1/2 cups chicken broth |
1/2 teaspoon pepper |
1/2 teaspoon dried thyme |
hot cooked rice or couscous |
salt |
Directions:
1. Place shanks in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450° oven for 15 minutes. Add onions; continue roasting until shanks are browned, about 30 minutes longer.
2. Remove pan from oven; reduce heat to 400°. Add to pan the bell pepper, tomatoes with their juice, broth, pepper, and thyme. Cover tightly; continue baking until meat pulls easily from bone, about 1 1/2 hours longer. Skim fat from pan juices; discard fat. Divide shanks, vegetables, and juices equally among 4 shallow bowls containing hot cooked rice. Add salt to taste.
|
|