Materials
4 lamb shanks
1 onion
1 teaspoon of tomato paste
6 bell peppers – thickly sliced
5 glasses of water
1 teaspoon of black pepper
1 sprig of fresh rosemary
1 teaspoon salt
4 potatoes – boiled, peeled, cut into thick rounds
1/3 cup of sunflower oil
1/2 bunch Parsley – sprig
DIRECTIONS
Seal the washed and dried lamb shanks with oil in the heated pot.
Then add the chopped onions and tomato paste and turn with the sealed shanks.
Add 5 cups of hot water.
Let it cook for an average of 1 and a half hours on low heat.
Add salt, pepper and rosemary to the meat close to cooking.
Fry the potatoes in sunflower oil until they turn colour, add the parsley and fry lightly.
Serve hot with potatoes and parsley shanks.
