"When my husband and I were first courting, we found we had a lot in common, including a favorite restaurant meal at Paul's in Berkeley, which had closed before we met. Fortunately, I had learned to make the dish myself. Love blossomed, and in 20 years we never tire of Turkish Lamb," writes Pam Peeters. Rice or couscous makes a nice accompaniment.
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
How to Make It
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.
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.