Grandma Kay Jamison's Lamb Stew
Course: Main Course
  • 2 lamb shanks, cut into chunks
  • 1 clove garlic, finely chopped
  • 1 onion, finely chopped
  • 2 15 oz. cans tomato sauce
  • 1 can green beans (drained)
  • 1/2 tsp cinnamon
  1. Brown garlic and onion.  Add lamb chunks.  Salt and pepper to taste and brown well.  Add tomato sauce, green beans, and cinnamon.  Simmer on very low heat for 2 hours.  Serve hot over flakey rice that has been buttered and slated slightly.

Grandma Ann Jamison's notes:
  1. Lamb shanks were the cheapest, but often hard to find.  In fact, lamb of any variety is sometimes hard to find today.  Ground lamb is easier to prepare but may be expensive.  1 lb. of ground lamb would be plenty for a double recipe.

    Unless you like lots of garlic, do not double the garlic when doubling the recipe.  I have used 1/4 tsp. of garlic salt which I did to have a bud of garlic.

Recipe Notes

This recipe was given to Grandma Kay by an Armenian neighbor when they lived in a rented home on Amorasa Place in Venice, California.  That means it must be at least an 80-year old recipe!