Turkish Lamb Shanks

9 ingredients
2 steps

Ingredients

  • 4 lamb shanks (about 1 lb. each), bones cracked
  • 4 onions (about 1/2 lb. each), quartered
  • 1 bell pepper (about 1/2 lb.), stemmed, seeded, and sliced
  • 1 can (14 1/2 oz.) stewed tomatoes
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • Hot cooked rice or couscous
  • Salt

Directions

  1. 1
    Place shanks in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450° oven for 15 minutes. Add onions; continue roasting until shanks are browned, about 30 minutes longer.
  2. 2
    Remove pan from oven; reduce heat to 400°. Add to pan the bell pepper, tomatoes with their juice, broth, pepper, and thyme. Cover tightly; continue baking until meat pulls easily from bone, about 1 1/2 hours longer. Skim fat from pan juices; discard fat. Divide shanks, vegetables, and juices equally among 4 shallow bowls containing hot cooked rice. Add salt to taste.

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