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 lowest shelf of oven for 1 hour or until lamb shows no resistance when pierced.NUTRITIONAL INFORMATION:Calories 630 (30% from fat); Fat 21g (sat. 7g); Protein 88g; Carbohydrates 20g; Sodium 670mg; Cholesterol 285mg; Fiber 5gSERVINGS:50 servingsFrom:Submitted By Pat Ryan, assistant director, Dining Services, Boston College