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Wyoming Lamb Stew

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
  • Total Time
    Prep: 30 min. Bake: 2 hours
  • Makes
    6 servings


  • 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


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

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