WYOMING LAMB STEW

Wyoming Lamb Stew image

This satisfying stew was recommended to me by Jackie Palm, whose area ranch ships out several thousand head of lambs. Even though my husband, Randy, and I are "empty nesters," I always make a big batch of this flavorful stew with its rich gravy. Since we have a busy cattle ranch and I also substitute-teach, leftovers always come in handy - Sandra Ramsey, Elk Mountain, Wyoming

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 6 servings.

Number Of Ingredients 16

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Ingredients

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

Steps:

Preheat oven to 325°. 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., 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. , Cover and bake until the meat is very tender, 2 to 2-1/2 hours. Skim fat. Garnish with bacon.

Nutrition Facts : Calories 569 calories, Fat 31g fat (13g saturated fat), Cholesterol 171mg cholesterol, Sodium 1423mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 5g fiber), Protein 49g protein.