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Lamb Cholent

2 c Lima beans
2 Lamb shanks
2 Onions, sliced
3 tb Oil
2 Cloves garlic, minced
Salt & pepper (to taste)
1/2 ts Ginger
Water


Soak the beans overnight in water to cover. Bring to a boil and cook 30 minutes. Drain. Brown the lamb and onions in the oil. Add the garlic, seasonings and water. Cover and cook over low heat for 2 1/2 hours or until lamb and beans become tender. Add a little more water and place in low oven.




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