Turkish Lamb Shanks
4 x lamb shanks - (abt 1 lb ea) bones cracked
4 x onions - (abt 1/2 lb ea) quartered
1 x bell pepper - (abt 1/2 lb) stemmed, seeded,
1 can stewed tomatoes - (14 1/2 oz)
1 1/2 cup chicken broth
1/2 tsp freshly-ground black pepper
1/2 tsp dried thyme
Hot cooked rice or couscous
Salt to taste
* Place shanks in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450 degrees oven for 15 minutes. Add onions; continue roasting until shanks are browned, about 30 minutes longer.
* Remove pan from oven; reduce heat to 400 degrees. 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.
* This recipe yields 4 servings
* Comments: "When my husband and I were first courting, we found we had a lot in common, including a favorite restaurant meal at Paul's in Berkeley, which had closed before we met. Fortunately, I had learned to make the dish myself. Love blossomed, and in 20 years we never tire of Turkish Lamb," writes Pam Peeters. Rice or couscous makes a nice accompaniment.