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Wyoming Lamb Stew

 Wyoming Lamb Stew
I often make a big batch of this satisfying stew. Leftovers come in handy around our busy house.—Sandra Ramsey, Elk Mountain, Wyoming
6 ServingsPrep: 30 min. Bake: 2 hours

Ingredients

  • 5 bacon strips, diced
  • 1/4 cup King Arthur Unbleached 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

2 of 2

Wyoming Lamb Stew (continued)

Directions (continued)

  • 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 Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.