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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