Fresh green beans, about 4 c., trimmed
1/2 yellow onion, sliced
1 tsp. basil
1 tsp. garlic salt
Black pepper to taste
1 med. can stewed tomatoes, sliced
1 lamb shank

Boil lamb shank for several hours. Trim excess meat from bone, cut in small pieces and add to broth. Add green beans, onions and spices. Simmer about 1 hour. Drain water and mix in stewed tomatoes. Cook until tomatoes are heated. Serve with shish kebab and rice pilaf.