Ghevetch

Yugoslavian Lamb Shanks

Ingredients	Directions
4 tomatoes 1½ cups dried peeled eggplant 2 cups sliced zucchini ½ lb. mushrooms, cut in half 4 small lamb shanks 1 clove garlic minced 1 bay leaf ¼ tsp. each thyme, basil and chopped parsley salt, pepper	Peel, seed and quarter tomatoes and combine with eggplant, zucchini, mushrooms, garlic, bayleaf, thyme, basil, parsley and salt and pepper to taste. Carefully place vegetables in large casserole. Place lamb shanks on top, cover and bake at 325° for 3 hours or until meat is tender. Yield: 4 servings.

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