A big, hearty dish, perfect when you know everybody has the hungries.
6 1-pound lamb shanks
1 clove garlic
3 tablespoons vegetable oil
1 onion, chopped
1-1/2 cups beef bouillon or stock
1/4 cup lemon juice
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
Rub the lamb shanks with the garlic clove and brown in oil. Remove from the pan. Sauté the chopped onion in the oil. Place the shanks and onion in a covered oven casserole and add the other ingredients, mixed together. Bake in a 325 degrees F oven for 1-1/2 hours, or until the lamb is tender.
Strain the stock and skim off the fat. Serve the shanks with the stock in dinner-size flat soup bowls, with new potatoes sprinkled with fresh chopped parsley.
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