Lamb Shank Stew Recipe
Summary
Ingredients
3 pounds lean shoulder of lamb, cubed
2 teaspoons salt
2 bay leaves
4 cups water
1 can whole onions, drained
1 can whole potatoes, drained
1 can lima beans, drained
4 tablespoons flour
1/3 cup cold water
3 tablespoons chopped parsley
Directions
1. Combine lamb, salt, bay leaves and water in a kettle or Dutch oven. Heat to boiling; reduce heat; cover; simmer 1 hour, or until meat almost falls off bones.
2. Lift out meat with a slotted spoon; let cool until easy to handle, then take meat from bones and trim off fat.
3. Let fat rise to top of broth and skim off; remove bay leaves. Return lamb to broth; add onions, potatoes, lima beans; cover; heat 15 minutes.
4. Blend flour and water in a small cup; stir into stew. Cook and stir until gravy thickens and bubbles 1 minute
2. Lift out meat with a slotted spoon; let cool until easy to handle, then take meat from bones and trim off fat.
3. Let fat rise to top of broth and skim off; remove bay leaves. Return lamb to broth; add onions, potatoes, lima beans; cover; heat 15 minutes.
4. Blend flour and water in a small cup; stir into stew. Cook and stir until gravy thickens and bubbles 1 minute
