Lamb Shanks

A Turkish lady friend of mine gave me these instructions.  It makes our most
favorite stew and nothing could be easier.  I do not use specific amounts, just
gauge it by how much we will usually eat.

For the two of us:

Trim most of the fat and sinew from the shanks ( 2 to 4 shanks, depending on
size)
Place them in an oven-safe dish or pan with a tight fitting lid.  If the lid is
not tight, place a sheet of foil on top and settle the lid down firmly.
Top them with vegetables of your choice:
1 or 2 potatoes cut in chunks;
2 or 3 carrots cut in chunks
2 or 3 yellow onions, quartered
2 to 4 ripe tomatoes, quartered
Salt and Pepper

Bring the pot to heat on top of the stove then firmly cover. Place in a 300 to
325 degree oven for approximately 3 hours.  It can be cooked entirely on the
surface burner by cutting the heat to the very lowest simmer possible.

Optional vegetables which I include for variety are:  green beans, mushrooms
and/or turnips.

It sounds too simple, right?  Since no additional fat or liquid are added, it is
very healthy and has an intense, pleasing taste.

Source:

rec.food.cooking, rec.food.recipes