| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Arab |
Arabian, Lamb, Meats, Medieval |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 4 |
|
Lamb shanks, meaty each |
|
|
about 3/4 pound |
| 2 |
|
Onion, cut into 1/4 inch |
|
|
slices |
| 1 |
t |
Allspice |
| 1/2 |
t |
Ground nutmeg |
| 1 |
t |
Salt |
|
|
Black pepper, freshly ground |
| 1 |
pn |
Cayenne pepper |
| 9 |
|
Tomato, fresh ripe peeled |
|
|
seeded and finely chopped |
|
|
or 3 cups canned drained |
|
|
chopped tomatoes |
| 3 |
c |
Water |
INSTRUCTIONS
Preheat the oven to 450 degrees (F). Using a pastry brush apply the
tablespoon of olive oil to the bottom of a baking dish large enough to
hold the lamb shanks comfortably in one layer. Place the shanks in
the dish and bake in the middle of the oven for 30 minutes, turning
the pieces occasionally so that they color evenly on all sides. Remove
the dish from the oven and spread the onion slices over the lamb.
Sprinkle them with the allspice, nutmeg, salt, a few grindings of
black pepper, cayenne, and spread the tomatoes on top. Pour in the
water and bring to a boil on top of the stove. Bake on the lowest
shelf of the oven for 1 hour, or until the lamb is tender and shows no
resistance when pierced with the point of a small, sharp knife. Serve
directly from the baking dish or arrange the shanks on a heated
platter and pour the sauce over them. 51 of 116 Time Life Series:
Middle Eastern Cooking "circa '69" MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 02-05-95 (0135)
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