2 lamb shanks (slices of lamb shoulder may be sub.)
Garlic
Potatoes
Rutabagas
Onions
Canned green beans
Water

Quantity of meat and vegetables are easily adjusted to number of people to be served.

Plug garlic into lamb and salt and pepper to taste. Peel and cut potatoes, rutabagas and onions into chunks, leaving potatoes larger than hard vegetables. Place all into pot large enough to allow boiling, adding salt and pepper to taste. Then green beans, juice, too. If boiling in a pot, add water to cover.

This one pot dinner can be done in a pressure cooker or crock pot and these require less water added, probably 2 cups included bean juice. Serve with mint jelly and some may like a slice or two of crusty sour dough French bread.