> Continental Recipes
> Caribbean Style Lamb
4 lamb shanks (3 1/2 lbs), cut into pieces
juice of 1 lemon
salt and pepper to taste
1/2 cups olive oil
1 28 oz can of plum tomatoes
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 tsp oregano
2 bay leaves
Rinse the lamb shanks and pat dry. Trim excess fat. Sprinkle with lemon juice. Season with salt and pepper to taste.
Heat the oil, then add the lamb and brown evenly on both sides. Next, add the tomatoes and their liquid along with the chopped onion, chopped garlic, oregano and bay leaves.
Bring everything to a boil. Then cover and simmer for about 1 1/2 hours or until the lamb shanks are tender.