Persian Lamb Shanks
Ingredients
- 2 large onions sliced into wedges
- 1 tablespoon olive oil
- 2.5-3 pounds lamb shanks
- 28 ounces whole peeled tomatoes canned
- 2 Japanese eggplant sliced
- 8 ounces tomato sauce
- 1 cup beef broth
- juice of one lemon
- 2 teaspoons cinnamon
- 1/2 teaspoon sugar
- 3 cloves garlic chopped
Instructions
- Saute onions and brown shanks in oil.
- Place in an oval roaster with remaining ingredients and brase, covered in a 350F oven for 3 hours.
- Serve with rice.
Notes
From the kitchen of palatablepastime.com
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