3 lbs. lamb
shanks, cut into thirds
1 medium onion, chopped
1 green pepper, chopped
2 tbsp. sweet paprika
1 lb. fresh or frozen green beans
1 small can tomato sauce
1 medium can peeled tomatoes
Remove as much fat as possible from meat. Wash thoroughly. Braise
meat in a large kettle. Add 1/2 cup water, add onion and green pepper and
braise until onion and green pepper are transparent. Braise until meat
sizzles, but is not burned. Add 2 tablespoons paprika, blend thoroughly.
Add can of tomato sauce and peeled tomatoes and boil water to cover
mixture. Let simmer 2 hours. Add green beans cut into 1 inch pieces and
allow to simmer another 1/2 hour. Serve with rice.
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