موزات الخروف

Place the thick slices of onion and tomato in a baking tray.

Season the onion and tomato with salt and black pepper.

Arrange the lamb shanks on top of the tomatoes and season them with salt and black pepper.

Add the whole cardamom, whole black peppercorns, cinnamon stick, bay leaves, and rosemary to the tray.

Pour 1 cup of water and a drizzle of olive oil over the ingredients in the tray.

Cover the tray with parchment paper, then aluminum foil.

Place the tray in a preheated oven at 230°C on the lower rack for 45 minutes.

Reduce the temperature to 160°C and leave the shanks to cook until tender

Uncover the tray during the last 10 minutes to brown the shanks.

In another tray, coat the potatoes, carrots, small onions, and mushrooms with salt and black pepper, and pour some of the lamb juices over them.

Roast the vegetables in the oven until golden

Arrange the roasted vegetables on the tray with the lamb shanks, adding the hot peppers and cherry tomatoes before serving.