Ingredients

2 tbsp EVOO

4 small lamb shanks

4 cloves garlic, finely chopped

2 cups water

1/2 cup fresh or canned diced tomatoes

Juice from 1 lemon

1 and 1/2 tsp dried oregano

1/2 tsp salt

Freshly ground pepper

3 large russet potatoes, peeled, cut into quarters

Preparation

  1. Heat oven to 325 degrees. Heat the olive oil in a dutch oven over medium heat. Add the lamb: cook, turning often, until browned on all sides, 8 mins. Add the garlic, water, tomatoes, lemon juice, oregano, salt and pepper to taste: cover.
  2. Bake, addint more water if needed, about 45 mins. Add the potatoes, turning to coat with liquid. Bake until meat and potatoes are tender, about 1 hour and 15 mins.

Nutrition information 737 calories, 43% from fat