Ingredients
- 6 lamb shankends (1 kg.)
- 2 tablespoons salt
- 4 tablespoons margarine
- 1/2 teaspoons pepper
- 3 medium size onions
- 2 medium size tomatoes
- 3 medium size egg-plants
- 5 medium size bell peppers
- 100 gr. cream
- 1 lemon
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Directions
6 servings
Melt the margarine in a saucepan. Add the lamb shanks and one chopped onion. Brown them for 10 minutes. Add 2 glases of water and the juice of one lemon. Cover and cook on medium heat for 40 minutes. Arrenge the meat in a flat saucepan. Cover with egg-plants cut lengthwise into four and then into 3-4 cm. long pieces, seeded bell peppers cut into lengthwise strips, two onions cut into lengthwise slices, peeled and chopped tomatoes, cream, salt and pepper. Cover and cook on medium heat for 30 minutes more.
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