SERVINGS : 6
6 lamb shankends (1 kg)
4 tablespoons margarine
3 medium size onions
2 medium size tomatoes
3 medium size eggplants
5 medium size bell peppers, seeded
100 gr cream
2 tablespoons salt
1/2 teaspoon pepper
– Melt the margarine in a saucepan. Add the lamb shanks and one chopped onion. Brown them for 10 minutes.
– Add 2 glasses of water and the juice of one lemon. Cover and cook on medium heat for 40 minutes.
– Arrange the meat in a flat saucepan. Cover with eggplants 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 15 minutes.