Save on Pinterest

Wyoming Lamb Stew

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
  • Total Time
    Prep: 30 min. Bake: 2 hours
  • Makes
    6 servings

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

Directions

  • 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.
  • Freeze option: Place individual portions of stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts
1 each: 569 calories, 31g fat (13g saturated fat), 171mg cholesterol, 1423mg sodium, 21g carbohydrate (9g sugars, 5g fiber), 49g protein.

Recommended Video