4 lamb shanks (about 1 pound each),
bones cracked
4 onions (about ½ pound each),
quartered
1 bell pepper (about ½ pound),
stemmed, seeded, and sliced
1 can (14½ ounce) stewed
tomatoes
1½ cups chicken broth
½ teaspoon pepper
½ teaspoon dried thyme
Hot cooked rice or couscous
Salt
Place shanks in a 12-by-17-inch roasting pan. Bake uncovered, in a 450 degree oven for 15 minutes. Add onions; continue roasting until shanks are browned, about 30 minutes longer.
Remove pan from oven; reduce heat to 400 degrees. Add to pan the bell pepper, tomatoes with their juice, broth, pepper and thyme. Cover tightly; continue baking until meat pulls easily away 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.
Per Serving: 447 cal., 24% (108 cal.) from fat; 56 g protein; 12 g fat (4.1 g sat); 30 g carbo (6.8 g fiber); 459 mg sodium; 160 mg chol.