RECIPES South-of-the-Border Lamb Shanks Email this recipe Preparation Time: 15 minutes Cooking Time: 1 1/2 hours Servings: 4 • 4 Cedar Springs American lamb shanks (3 to 3 1/2 pounds total) • 2 tablespoons 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 tablespoons chopped fresh cilantro or parsley Directions 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. Nutrition facts per serving: 551 calories, 21.1 g total fat, 105 mg cholesterol, 802 mg sodium Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety