1. 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. 2. Place onion and garlic in casserole in remaining oil. Cook until translucent. Add oregano. 3. 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. 4. Cover casserole, place in preheated oven, and cook for 1 hour at 325°F. 5. Add the prepared vegetables and cook, covered, for another 60 minutes. 6. Serve with a dollop of sour cream over each shank. ---------------------------------------------------------------------------
Nutrition
Ingredients
