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South-of-the-Border Lamb Shanks




Source of Recipe


Darlene


List of Ingredients




South-of-the-Border Lamb Shanks


4 American lamb shanks (3 to 3 1/2 pounds total)
2 Tbsp. olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 cups water
1 can (14 1/2 ounces) diced tomatoes
1/2 cup chopped celery
1 package (1.25 ounces) dry taco seasoning mix
1 can (15 ounces) red kidney beans, drained
1 can (15 ounces) pinto beans, drained
2 Tbsp. chopped fresh cilantro or parsley


Recipe




Heat oil over medium-high heat in a large saucepan. Add lamb shanks, onion, and garlic. Cook in hot oil until meat is brown on all sides and onion is tender. Stir in water, undrained tomatoes, celery, and taco seasoning mix. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours or until shanks are tender. Stir in kidney beans, pinto beans, and cilantro or parsley. Cover and simmer for 5 minutes more. Makes 4 servings.

Nutrition facts per serving; 551 calories 21.1 g total fat 105 mg cholesterol 802 mg sodium