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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 4 x Lamb shanks, meaty, each about 3/4 lb.
- 2 med Onion, cut into 1/4 inch slices
- 1 tsp Allspice
- 1/2 tsp Grnd nutmeg
- 1 tsp Salt Black pepper, freshly grnd
- 1 pch Cayenne pepper
- 9 med Tomato, fresh, ripe, peeled, seeded and finely minced, or possibly 3 c. canned, liquid removed, minced tomatoes
- 3 c. Water
Direcciones
- Preheat the oven to 450 degrees (F). Using a pastry brush apply the Tbsp. of extra virgin olive oil to the bottom of a baking dish large sufficient 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 min, turning the pcs occasionally so which they color proportionately 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 possibly till 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 possibly arrange the shanks on a heated platter and pour the sauce over them.
- 51 of 116
- Time Life Series: Middle Eastern Cooking "circa '69"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 4 servings | |
| Calories 76 | |
| Calories from Fat 34 | 45% |
| Total Fat 3.84g | 5% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 597mg | 25% |
| Potassium 381mg | 11% |
| Total Carbs 10.14g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.53g | 4% |
| Protein 1.72g | 3% |
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