"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, February 17, 2010

Wyoming Lamb Stew

From Taste of Home
PREP 30 min.
COOK 120 min.
TOTAL 150 min.

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. Set bacon aside.
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 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

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