Twenty garlic lamb shanks

1 Servings

Ingredients

QuantityIngredient
4Lamb shanks
2tablespoonsOil
1cupFinely chopped onions
1cupFinely chopped carrots
1cupFinely chopped mushrooms
1cupDry white wine
½cupGreen pepper fine chopped
1teaspoonGround cumin
½teaspoonSalt
¼teaspoonPepper
20Unpeeled garlic cloves
Hot cooked couscous

Directions

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.