6 12- to 16-ounce lamb shanks
3 tablespoons olive oil

4 medium carrots, peeled, cut into 1/4-inch-thick rounds
2 1/2 cups chopped onions
1 1/2 cups sliced celery
2 garlic cloves, minced
2 teaspoons dried rosemary
2 teaspoons dried oregano
1 28-ounce can diced tomatoes in juice
2 cups water
2 cups dry red wine
1 3x1-inch piece orange peel (orange part only)

12 baby red-skinned potatoes
6 medium carrots, peeled, cut into 2-inch pieces
6 medium parsnips, peeled, cut into 2-inch pieces
1/2 cup Kalamata olives, pitted
lamb, shanks, potatoes

5 tablespoons olive oil
3 large green bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds ground lamb
2 cups chopped onion
2/3 cup dry red wine
1 teaspoon cayenne pepper
2 28-ounce cans Italian-style tomatoes, drained, chopped
1/2 cup dried currants
2 tablespoons tomato paste
Pinch of ground nutmeg

2 large eggplants (about 2 1/4 pounds total), cut lengthwise into
1/4-inch-thick slices
2 teaspoons sea salt

Olive oil

1 pound russet potatoes (about 2 medium), peeled

3 cups plain yogurt (do not use low-fat or nonfat)
3 large egg yolks
lamb, moussaka, currants

1 pound fresh okra, stems trimmed at top
2 tablespoons red wine vinegar

3 tablespoons olive oil
1 1/2 pounds lamb stew meat, cut into 3/4-inch pieces
Ground allspice
1 large onion, diced
1 large green bell pepper, diced
1 tablespoon tomato paste
lamb, stew, okra