Ingredients:
1 pound lamb shank, cubed
2 tablespoons extra-virgin olive oil
3 large onions, sliced
1 carrot, shredded
1 pound fresh okra, washed and stems removed
1 cup beef broth
2 cups canned tomatoes, drained
1 lemon, juiced
1 teaspoon salt
1/2 teaspoon ground pepper
3-4 drops Tabasco sauce, to taste
PREPARATION
1. In a medium saucepan, saut� lamb in olive oil until browned.
2. Add onions and carrots to saucepan. Cook on low heat until onions
brown. (Add more olive oil if needed.)
3. While lamb, onions and carrots are cooking, slice okra into 1/2
inch slices. Rinse okra and drain. Add okra to carrots and onions in
the saucepan. Add beef broth. Simmer for 15 minutes.
4. Add tomatoes, lemon juice, salt, and Tabasco to the stew. Cook on
low heat until the stew thickens and the meat is tender, about 1 hour.
SERVINGS=4 SERVINGS
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