Lamb Stew

3 lbs. lamb shanks, cut into thirds

1 medium onion, chopped

1 green pepper, chopped

2 tbsp. sweet paprika

1 lb. fresh or frozen green beans

1 small can tomato sauce

1 medium can peeled tomatoes

Remove as much fat as possible from meat.  

Wash thoroughly.  Braise meat in a large kettle.  

Add 1/2 cup water, add onion and green pepper and braise until onion and green pepper are transparent.  

Braise until meat sizzles, but is not burned.  

Add 2 tablespoons paprika, blend thoroughly.  

Add can of tomato sauce and peeled tomatoes and boil water to cover mixture.  

Let simmer 2 hours.  

Add green beans cut into 1 inch pieces and allow to simmer another 1/2 hour.  

Serve with rice

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