Armenian Lamb Shanks

8 ripe tomatoes, chopped
1 tsp crushed dried oregano
1/2 tsp fresh ground black pepper
1/2 tsp ground allspice
1/4 tsp nutmeg
4 1/2 pounds lamb shanks, sawed in 2 inch pieces
2 medium yellow onions, peeled and sliced

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

From: The Frugal Gourmet by Jeff Smith