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Source: America's Favorite Food Associations

Lamb Shanks Mexicana
Lamb made Mexican style.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 60-90 minutes
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4 American lamb shanks, trimmed of all fat
Non-stick cooking spray
1 tablespoon chili powder
1 teaspoon onion powder
2 tablespoons flour
1 can (1 pound, 12 ounces) tomatoes
1 cup onions, chopped
1 cup jalapeno peppers, chopped
1 cup green pepper, chopped
1 can (16 ounces) kidney beans
2 tablespoons cornmeal
2 tablespoons cilantro, or parsley, chopped

Combine the two seasonings and flour; dredge shanks. Brown lamb in non-stick skillet with vegetable cooking spray over medium-high heat. Place in large casserole. Mix tomatoes, onions, jalapeno peppers and green peppers; pour over shanks. Bake at 325 degrees F for one hour. Skim off any fat. Add beans mixed with corn meal, cilantro or parsley, stirring gently to combine. Return to oven and continue to bake for 30 minutes, or until slightly thickened and lamb is tender.

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