Wyoming Lamb Stew Recipe

4.5 2
Wyoming Lamb Stew Recipe
Wyoming Lamb Stew Recipe photo by Taste of Home
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Wyoming Lamb Stew Recipe

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4.5 2
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This satisfying stew was recommended to me by Jackie Palm, whose area ranch ships out several thousand head of lambs. Even though my husband, Randy, and I are "empty nesters," I always make a big batch of this flavorful stew with its rich gravy. Since we have a busy cattle ranch and I also substitute-teach, leftovers always come in handy — Sandra Ramsey, Elk Mountain, Wyoming
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 2 hours
MAKES:
6 servings
TOTAL TIME:
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, undrained
  • 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 until crisp; remove and set aside.
Combine flour, salt and pepper in a large resealable plastic bag; add lamb shanks and shake to coat. Brown shanks on all sides in the bacon drippings; drain. Add remaining ingredients. Bring to a simmer. 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.
Originally published as Wyoming Lamb Stew in Taste of Home April/May 1998, p45

Nutritional Facts

1 each: 569 calories, 31g fat (13g saturated fat), 171mg cholesterol, 1423mg sodium, 21g carbohydrate (9g sugars, 5g fiber), 49g protein.

  • 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, undrained
  • 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
  1. In a Dutch oven, cook bacon until crisp; remove and set aside.
  2. Combine flour, salt and pepper in a large resealable plastic bag; add lamb shanks and shake to coat. Brown shanks on all sides in the bacon drippings; drain. Add remaining ingredients. Bring to a simmer. 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.
Originally published as Wyoming Lamb Stew in Taste of Home April/May 1998, p45

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