A classic Eastern European Jewish Sabbath dish

(Adapted from Judy Zeidler, The Gourmet Jewish Cook)

Ingredients Directions
  • ½ lb. (1¼ cups) dried lima beans
  • 3 tbs safflower or vegetable oil
  • 2 large onions, thinly sliced
  • 6 large potatoes, peeled and quartered
  • 1 marrow bone
  • 3 lbs lamb shanks
  • 1 whole head garlic, cloves separated and unpeeled
  • salt
  • freshly ground black pepper
  • 1 tsp paprika
  • 2 cups dry red wine (optional)
  • boiling chicken broth or water to cover

In a large bowl, soak the lima beans in cold water until soft, 5-6 hours.

Preheat the oven to 375° F.

In the bottom of a large heavy pot or Dutch oven with a tight-fitting lid, heat the oil and sauté the onions until soft, 2-3 minutes. In layers, add the drained lima beans, potatoes, marrow bone, lamb, and garlic cloves. Add salt, pepper, and paprika to taste. Add the wine and enough boiling chicken broth or water to cover. Cover tightly and bake for 30 minutes. Give the pot a shake before returning to the oven. Reduce the heat to 225° F. and bake overnight.

The dish was traditionally prepared on Friday and cooked overnight to observe the commandment forbidding the lighting of a fire on the Sabbath. It could be adapted to a crockpot.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 16:48:00 EST 1997