Turkish Lamb Shanks

"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.

4 lamb shanks (about 1 lb. each), bones cracked

4 onions (about 1/2 lb. each), quartered

1 bell pepper (about 1/2 lb.), stemmed, seeded, and sliced

1 can (14 1/2 oz.) stewed tomatoes

1 1/2 cups chicken broth

1/2 teaspoon pepper

1/2 teaspoon dried thyme

Hot cooked rice or couscous

Salt

Step 1

Place shanks in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450° oven for 15 minutes. Add onions; continue roasting until shanks are browned, about 30 minutes longer.

Step 2

Remove pan from oven; reduce heat to 400°. 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 447Calories from Fat 24

% Daily Value *
Total Fat 12g19%

Saturated Fat 4.1g21%
Cholesterol 160mg54%
Sodium 459mg20%
Total Carbohydrate 30g10%

Dietary Fiber 6.8g28%
Protein 56g113%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Turkish Lamb Shanks