Wyoming Lamb Stew

• 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

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)