Turkish Lamb Shanks
- 4 lamb shanks (about 1 lb. each), bones cracked
- 4 onions (about 1/2 lb. each), quartered
- 1 bell pepper (about 1/2 lb.), stemmed, seeded, and sliced
- 1 can (14 1/2 oz.) stewed tomatoes
- 1 1/2 cups chicken broth
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- Hot cooked rice or couscous
- Salt
- Place shanks in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450u0b0 oven for 15 minutes. Add onions; continue roasting until shanks are browned, about 30 minutes longer.
- Remove pan from oven; reduce heat to 400u0b0. Add to pan the bell pepper, tomatoes with their juice, broth, pepper, and thyme. Cover tightly; continue baking until meat pulls easily from bone, about 1 1/2 hours longer. Skim fat from pan juices; discard fat. Divide shanks, vegetables, and juices equally among 4 shallow bowls containing hot cooked rice. Add salt to taste.
lamb shanks, onions, bell pepper, tomatoes, chicken broth, pepper, thyme, rice, salt
Taken from www.myrecipes.com/recipe/turkish-lamb-shanks (may not work)