1/4 cup olive oil
1/2 cup chopped onion
2 lamb shanks
1 can (28 ounces) whole Italian tomatoes, undrained
28 ounces water
1 teaspoon crushed dried thyme
1 teaspoon crushed dried basil
1 teaspoon ground ginger
Salt and freshly ground black pepper, to taste
Heat the oven to 325 degrees.
Heat the olive oil in a saute pan and brown the onion. Add the lamb shanks and brown them on all sides. Add the tomatoes. Add water halfway up the sides of the tomato can, swirl to pick up leftover tomato and juice, then add water to fill the can. Add it to the saute pan along with the thyme, basil, ginger, salt and pepper.
Bring the pan contents to a boil, then cover and simmer for about 2 1/2 hours, until the lamb is tender.
