Here's another Greek inspired dish.
2
tbsp. butter
2
lamb shanks (fat trimmed off)
1
medium onion, chopped (or 3-4 leeks- 1/2 inch slices, most of the green)
6
oz. tomato paste
dash
of allspice, cinnamon, nutmeg
salt
& pepper to taste
2-3
russet potatoes
1
pkg. French cut green beans
Brown
shanks in butter. Add onion, sauté until
soft. Add 3 1/2 cups water and bring to
boil. Cover, simmer for 1 hour and 15
minutes. This should be done in advance
and refrigerated so fat will harden and can be easily removed. When ready to finish, peel potatoes and cut
into eights. Add tomato paste, spices,
salt and pepper to stew. Simmer until
potatoes are almost done, add green beans and simmer until done. Adjust taste.
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