4 lamb shanks salt & pepper to taste 2 tsp horseradish 2 Tbsp ketchup 2 Tbsp Worchestershire sauce 2 c. beef bouillon
Rinse the shanks and remove all visible fat. Season with salt & pepper. Brown the shanks on all sides in a preheated skillet coated with PAM. Remove the shanks from pan. Drain out all fat. Return meat to pan with remaining ingredients. Bring mixture to a boil. Turn to low heat. Cover and simmer for 30-45 minutes or until tender.
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