| MEXICAN LAMB SHANKS |
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Makes 4 servings4 lamb shanks (2-3/4 pounds) 1/3 cup CRISCO 1 medium onion, sliced 1/2 cup chopped green pepper 1 can (15 ounces) tomato sauce 1 clove garlic, minced 1 teaspoon chili powder 1/2 teaspoon salt Several dashed bottled hot pepper sauce Hot cooked noodles In large skillet, brown lamb shanks on all sides in hot Crisco. Add onion and green pepper. Combine the tomato sauce, garlic, chili powder, salt, and hot pepper sauce. Pour over lamb and vegetables. Cover; simmer for 1-1/2 hours or till meat is tender. To serve, arrange lamb shanks on noodles. Skim excess fat from sauce; spoon some sauce over lamb and noodles. Serve remaining sauce with meat. |
