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A one-dish meal made with lamb shanks and vegetables. Recipe adapted from The One-Dish Cookbook by Robert C. Ackart (1967).
- 6 (12 ounce) lamb shanks
- 6 slices bacon
- 1 large onion, chopped fine
- 1 tablespoon sweet Hungarian paprika or 1 tablespoon spanish smoked paprika
- 1 garlic clove, chopped
- 1⁄2 teaspoon oregano
- 1 large baking potato, cut into 1-inch cubes
- 6 carrots, scraped and cut into 3/4-inch rounds
- 6 celery ribs, chopped
- 16 ounces stewed tomatoes (such as Muir Glen)
- 2 cups water
- 2 teaspoons chicken bouillon (such as Minor's All Natural Chicken Base)
- 1 cup sour cream (optional)
- Place bacon in a 6-quart casserole dish. Cook bacon to render fat. Remove bacon and brown the lamb shanks in bacon oil. Remove shanks.
- Place onion and garlic in casserole in remaining oil. Cook until translucent. Add oregano.
- For the cooking liquid use 2 cups of water in which 2 teaspoons of beef or chicken bouillon have been dissolved. Add this to casserole.
- Cover casserole, place in preheated oven, and cook for 1 hour at 325°F.
- Add the prepared vegetables and cook, covered, for another 60 minutes.
- Serve with a dollop of sour cream over each shank.