Armenian Lamb Shanks

This can be served with mashed cauliflower and/or cooked greens with butter, lemon and sea salt. If lamb shanks are not available, 2 pounds of lamb stew meat can be used instead.

Ingredients

• 4 1/2 pounds lamb shanks, sawed in 2 inch pieces (ask your butcher to do this)
• 8 ripe tomatoes, chopped
• 1 teaspoon, dried oregano, crushed
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon nutmeg
• 2 medium yellow onions, peeled and sliced
• fresh parsley and onion, finely chopped, for garnish

All dried and ground herbs and spices should be organic or certified organic from the health store, since most commercial
products are irradiated (zapped with radiation) which change and damage the body's cells if consumed.

Preparation

1. Put the lamb shanks in an 8 quart stove-top casserole dish or pot, with a cover.
2. Add the remaining ingredients and cover.
3. Bring to a boil and simmer until the lamb is tender, abut 1 1/2 hours. Partially uncover pot for the last 1/2 hour.
4. Garnish with finely chopped yellow onion mixed with parsley.