Ghevetch

Yugoslavian Lamb Shanks

(contributed to newsgroup rec.food.cooking.jewish by Shirley Erenberg.)

Ingredients Directions
  • 4 tomatoes
  • 1½ cups dried peeled eggplant
  • 2 cups sliced zucchini
  • ½ lb. mushrooms, cut in half
  • 4 small lamb shanks
  • 1 clove garlic minced
  • 1 bay leaf
  • ¼ tsp. each thyme, basil and chopped parsley
  • salt, pepper

Peel, seed and quarter tomatoes and combine with eggplant, zucchini, mushrooms, garlic, bayleaf, thyme, basil, parsley and salt and pepper to taste. Carefully place vegetables in large casserole. Place lamb shanks on top, cover and bake at 325° for 3 hours or until meat is tender.

Yield: 4 servings.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:47:58 EST