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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This casserole recipe yields a very flavorful, satisfying lamb dish. Use a 6-quart casserole dish if you have one, as my 4.5-quart comes close to overflowing when I make this. The recipe is adapted from The One-Dish Cookbook by Robert Ackart (1975). Ingredients:
72 ounces lamb shanks |
6 slices bacon |
1 large onion, chopped |
1 garlic clove, chopped |
1/2 teaspoon oregano |
1 large baking potato, cut into 1-inch cubes |
6 carrots, scraped and cut into 3/4-inch rounds |
6 celery ribs, chopped |
16 ounces stewed tomatoes |
2 cups water |
2 teaspoons chicken bouillon (minor's chicken base is good) |
1 cup sour cream |
Directions:
1. Place 6 lamb shanks in casserole dish. Place 6 slices of bacon atop the shanks.
2. Prepare vegetables and place in casserole around lamb shanks.
3. For the cooking liquid use 2 cups of water in which 2 teaspoons of beef or chicken bouillon have been dissolved.
4. Cover casserole and cook for 2 hours at 325°F.
5. Serve with a dollop of sour cream over each shank.
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