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Wyoming Lamb Stew Recipe

Photo by: Taste of Home

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I often make a big batch of this satisfying stew. Leftovers come in handy around our busy house.—Sandra Ramsey, Elk Mountain, Wyoming

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6 Servings
Prep: 30 min. Bake: 2 hours

Ingredients

5 bacon strips, diced
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 lamb shanks (about 6 pounds)
1 can (28 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 can (8 ounces) tomato sauce
2 cans (4 ounces each) mushroom stems and pieces, drained
2 medium onions, chopped
1 cup chopped celery
1/2 cup minced fresh parsley
2 tablespoons prepared horseradish
1 tablespoon cider vinegar
2 teaspoon Worcestershire sauce
1 garlic clove, minced

Directions

In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving drippings. Reserve bacon for garnish; refrigerate.
In a large resealable plastic bag, combine the flour, salt and pepper; add lamb shanks, one at a time and shake to coat. In bacon drippings, brown shanks on all sides; drain. Add the remaining ingredients. Bring to a boil.
Cover and bake at 325° for 2 to 2-1/2 hours or until the meat is very tender; skim fat. Garnish with bacon. Yield: 6 servings.

Nutritional Analysis: 1 serving equals 569 calories, 31 g fat (13 g saturated fat), 171 mg cholesterol, 1,423 mg sodium, 21 g carbohydrate, 5 g fiber, 49 g protein.

Wyoming Lamb Stew published in Taste of Home April/May 1998, p45

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