Use singly or mix lamb shanks, lamb necks, or lean lamb ribs. It is very important to use a heavy cast-iron Dutch oven or a heavy utensil.
Place in layers in the Dutch oven the following ingredients, in the following order:
Meat, salt, pepper, chopped parsley, and chopped garlic.
Medium to large onions, quartered and tucked under and about the meat.
Carrots, cut in 3 to 4-inch lengths.
Potatoes, cut in 2 to 3-inch chunks.
Long strips of green peppers.
Across the last layer, place long strips of bacon.
Cover with heavy lid, and bake in oven at 350’ for 1&1/2 -2 hours.
All recipes from From the Basque Kitchen, published by Zazpiak-Bat Basque Club, copyright 1973. Photos by Tiffany Moore