Moussaka-Lamb Shanks Casserole

• lamb shanks↗6
• olive oil↗2 tablespoons
• chopped onions3 cups
• garlic cloves↗2

  chopped

• italian-style tomatoes with basil↗1

  (33 ounce) can

• chopped parsley1⁄2 cup
• oregano↗1 teaspoon
• salt↗1 teaspoon
• black pepper↗1⁄4 teaspoon
• eggplant1

  (1 lb) 1/4 inch slices

• potatoes↗4

  peeled and in 1/4 inch slices (about 1 3/4 lbs.)

Step-by-step instructions

1. 1

   For quicker cooking, less shrinkage and easier serving, crack bone in lamb shanks. Hit shank bone once with a heavy mallet. Take care only to crack, not splinter the bone.( It is not essential to do this, but it means more meat for your money.).

2. 2

   In deep casserole, in olive oil brown lamb shanks. 2 or 3 at a time. Remove. Set aside. Add onion and garlic. Sauté until brown. Pour off surplus oil.

3. 3

   Stir in undrained tomatoes, parsley, oregano,salt and pepper.Heat 5 minutes. Remove from casserole.

4. 4

   Place half eggplant and potato slices in bottom of casserole. Add lamb shanks and tomato mixture. Top with remaining eggplant and tomato slices.

5. 5

   Cover and bake at 375°F for 45 minutes. Remove cover. Bake 15 minutes longer or until meat and vegetables are tender.