4 1/2 lbs. lamb shanks, sawed in 2" pieces
2 med. yellow onions, peeled & sliced
8 ripe tomatoes, chopped
1 tsp. crushed dried oregano
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
Finely chopped yellow onion & parsley (garnish)

Trim shanks of excess fat. Place in an 8 quart stove top casserole. Add the remaining ingredients except the garnish. Bring to a boil and simmer, covered until the lamb is tender, about 1 1/2 hours. Partially uncover pot for the last 1/2 hour. Garnish with onion mixed with parsley.