From El Sobrante, California, Billie Moss says of this satisfying one-pot meal, "The meat becomes so tender and savory after simmering with the vegetables and herbs."
In a large skillet, brown lamb in oil; remove and set aside. Add the onion and garlic; saute until tender. Stir in flour; cook and stir for 1 minute. Add bouillon and water; stir to dissolve.
Return lamb to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
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BeckyJCarver
Mar 28, 2018
This is the only lamb recipe i use. It gets rave reviews every time i make it.
Loiscooks
Jul 18, 2016
Good recipe! I omitted the celery and carrots. I needed to double the recipe due to the number of lamb shanks I had. I felt the sauce was a little too thin. Perhaps that is because I doubled the recipe. Anyway, every one enjoyed this and I Will definitely use this recipe again. Thanks for the good recipe.
chelseadishes
Jul 13, 2012
This was soooooo good and sooooo easy!
anuki86
Aug 16, 2011
This recipe came out amazing. Melts in your mouth:) Very delicious flavor:)
Reviews
This is the only lamb recipe i use. It gets rave reviews every time i make it.
Good recipe! I omitted the celery and carrots. I needed to double the recipe due to the number of lamb shanks I had. I felt the sauce was a little too thin. Perhaps that is because I doubled the recipe. Anyway, every one enjoyed this and I Will definitely use this recipe again. Thanks for the good recipe.
This was soooooo good and sooooo easy!
This recipe came out amazing. Melts in your mouth:) Very delicious flavor:)
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