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Delicious with mashed potatoes and carrot slaw.  Serve with Coeur d'Alene Cellars Chenin Blanc.

2 large lamb shanks
2 pounds lamb stew meat
1 teaspoon salt
1 teaspoon pepper
6 cups sliced onion
1 cup diced celery
4 garlic cloves, minced

2 cans diced tomatoes
2-3 tablespoons finely chopped chipolte chilies, canned in adobe sauce
2 cans beef broth
1/4 cup tomato paste
2 teaspoons cumin
2 teaspoons chili powder
1 12-ounce bottle beer
cilantro (optional)

Brown lamb in dutch oven.  Salt and pepper.  Remove lamb. Saute onions and celery.  Return lamb and add rest of ingredients.

Cover and bake 300 degrees for 2 hours.  Sprinkle with cilantro if desired.  Serves 10 to 12.

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