Serves 4 to 6

4 lamb shanks

1 large onion cut into thick slices

20 whole cloves of garlic

10 or 12 small boiling onions, peeled

1 each, green, red and gold bell pepper, seeded and quartered

2 large Anaheim chilies, seeded but left whole

1 or 2 small hot whole chilies, (or to taste)

2 potatoes, quartered, (or the equivalent in very small new potatoes)

4 to 6 whole plum or Roma tomatoes

1 cup fresh fava or lima beans

1 sprig each, oregano, sage, thyme and rosemary

2 bay leaves

1/4 cup sugar

1 cup red table wine

1/4 cup chopped fresh parsley

Salt and fresh coarse ground black pepper to taste

            Cover the bottom of a very large oven dish with a tight fitting lid, with the slices of onion.  Lay the lamb shanks on the onions.  Place the remaining vegetables and herbs around the meat.  Sprinkle on the sugar.  Pour in the wine, cover with a tight fitting lid and put in a 325° oven for 3 ½ to 4 hours, or until the meat is falling off the bones.

            Remove the meat and vegetables to a serving plate and set aside to keep warm.  Defat the juices in the pan, add the parsley, season to taste with salt and pepper and serve in a separate dish to spoon over the meat and vegetables.  Serve with fresh crusty French type bread or home baked.  You can also use goat to make this dish.