Ghivetch: Yugoslavian Lamb Shanks - Meat

Posted by : Lita Lotzkar

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

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