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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I often make a big batch of this satisfying stew. Leftovers come in handy around our busy house.Sandra Ramsey, Elk Mountain, Wyoming Ingredients:
5 bacon strips, diced |
1/4 cup king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. 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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