2 1/2 lb. lamb shank
2 c. eggplant
1 garlic clove
3 c. zucchini squash
3 cans tomato puree (large)
Dash of salt
Dash of pepper

Brown and season lamb shanks, add puree and cook for about 45 minutes. Add squash and eggplant and continue cooking for about 15 minutes or until done. Can be served over spaghetti.

Makes 4 to 6 servings.