INGREDIENTS:6 ½ oz. olive oil 50 lbs. lamb shanks 7 ½ lbs. onions, cut in ¼-inch slices 1 oz. allspice 1 oz. nutmeg 1 oz. salt black pepper as needed ½ tsp. cayenne pepper 3 number 10 cans chopped tomatoes, drained 2 ¼ gals. waterDIRECTIONS:1. Preheat oven to 450°F. Place lamb shanks on oiled pan. Bake for 30 minutes, turning occasionally to brown evenly. 2. Spread onion slices over lamb; sprinkle with seasonings. 3. Spread tomatoes on top. Pour in water and bring to a boil. Bake on the ...
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