1 tb Olive oil
4 Lamb shanks
2 md Onion; cut into
- 1/4" slices
1 ts Allspice
1/2 ts Ground nutmeg
1 ts Salt
Black pepper; fresh ground
1 pn Cayenne pepper
9 md Tomatoes; peeled, seeded,
-and chopped -OR-
3 c Canned tomatoes; drained & chopped
3 c Water
Lahma Bisalsat Tamatim
Preheat the oven to 450 F. Using a pastry brush apply the
tablespoon of olive oil to the bottom of a baking dish large
enough 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
minutes, turning the pieces occasionally so that they color evenly
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 until 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 arrange
the shanks on a heated platter and pour the sauce over them.
Time Life Series: Middle Eastern Cooking "circa '69"
From: Earl Cravens
re-posted by Sherree Johansson
