RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Ghivetch: Yugoslavian Lamb Shanks - Meat
4 tomatoes 1 1/2 cups dried peeled eggplant 2 cups sliced zucchini 1/2 lb. mushrooms, cut in half 4 small lamb shanks 1 clove garlic minced 1 bay leaf 1/4 tsp. each thyme, basil and chopped parsley salt, pepper Peel, seed and quarter tomatoes and combine with eggplant, zucchini, mushrooms, garlic, bayleaf, thyme, basil, parsley and salt and pepper to taste. Carefully place vegetables in large casserole. Place lamb shanks on top, cover and bake at 325 degrees for 3 hours or until meat is tender. Makes 4 servings. Source: Shirley Erenberg Garden of Eatin'(1976) Sisterhood of Temple Isiah, Palm Springs CA
