About 2 lbs. lamb shoulder or shank
2 tbsp. butter
2 med. onions, sliced
1 lg. can stewed tomatoes, undrained
1/2 tsp. thyme
1/2 tsp. oregano
Salt and pepper
1 (3.4 oz.) can tomato paste
Fresh green beans, cleaned and snapped

Brown lamb in butter in large kettle. Add onions and brown. Stir in tomatoes and 1 can water (more if desired). Season with salt and pepper, thyme and oregano. Cover and simmer on low until meat falls apart (about 2 hours). Add paste to thicken sauce. Add green beans and simmer until tender. Serve with mashed potatoes.