Astray Recipes: Twenty garlic lamb shanks

Twenty garlic lamb shanks

Yield: 1 Servings

Measure	Ingredient
4 \N	Lamb shanks
2 tablespoons	Oil
1 cup	Finely chopped onions
1 cup	Finely chopped carrots
1 cup	Finely chopped mushrooms
1 cup	Dry white wine
½ cup	Green pepper fine chopped
1 teaspoon	Ground cumin
½ teaspoon	Salt
¼ teaspoon	Pepper
20 \N	Unpeeled garlic cloves
\N \N	Hot cooked couscous

Cut the skin from the lamb. IN a skillet, brown the meat in hot oil. Drain off fat. Add the onions,carrots, mushrooms, wine, green pepper, cumin, salt and pepper to the skillet. Top with unpeeled garlic. Bring to boiling.

Reduce heat. Cover and simmer with mixture for 1½ hours. Transfer the meat to a serving plate. Skim fat from, juices. Spoon the vegetables and juices over meat. Serve with couscous.

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