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