Ingredients
- 1 tablespoon olive oil
- 3 cloves of garlic, peeled and chopped
- 1 medium yellow onion, chopped
- 3 pounds of lamb shanks in 1 ½ inch pieces
- 8 ounces tomato sauce
- 1 tablespoon annatto oil
- salt and pepper
- ½ teaspoon oregano
- ½ teaspoon cumin
- 1 cup of chicken stock
Preparation
In a large casserole or stock pot with cover, sauté the garlic and onion in olive oil for about 5 minutes. Add the lamb and remaining ingredients. Cover and simmer until tender about 1 hour 45 minutes.
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