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Baked Lamb Shanks with Tomato Sauce
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Full of flavor enhanced by allspice and nutmeg. Surprisingly easy to prepare.

Serves: 6

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Sephardic Meat Entree

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6 lamb shanks (3/4 lb each, trimmed of fat)
3 tbsp. olive oil, as needed
2 medium onions, cut 1/4 inch slices
1 tsp. allspice
1/2 tsp. nutmeg
1 tsp. salt
1/2 tsp. pepper
3 cups chopped tomatoes (canned okay)


  1. Lightly coat lamb with olive oil and place in a 13x9 inch baking dish. Bake for 30 minutes at 450F, turning once.
  2. Remove lamb from oven and reduce heat to 350F. Layer onion slices over lamb and sprinkle with spices. Evenly pour tomatoes over top.
  3. Return to oven and bake for 2 hours, basting frequently.

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