Wyoming Lamb Stew

  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 325u0b0 for 2 to 2-1/2 hours or until the meat is very tender; skim fat. Garnish with bacon.

bacon, allpurpose, salt, pepper, lamb shanks, tomatoes, beef broth, tomato sauce, mushroom stems, onions, celery, parsley, horseradish, cider vinegar, worcestershire sauce, garlic

Taken from www.tasteofhome.com/recipes/wyoming-lamb-stew/ (may not work)

Another recipe

Switch theme