Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.

2. 2

   Add 1 cup of chopped yellow onion and cook for 3 minutes until softened.

3. 3

   Stir in 1 cup of sliced green bell pepper, 1 cup of sliced red bell pepper, and 1 cup of sliced button mushrooms, cooking for 5 minutes until vegetables are tender-crisp.

4. 4

   Add 2 cloves of minced garlic and 2 cups of pre-cooked, shredded lamb shank to the skillet, stirring for 2 minutes until heated through and fragrant.

5. 5

   In a small bowl, whisk together 1/2 cup of beef broth, 1/4 cup of Worcestershire sauce, 1/4 cup of ketchup, 2 tablespoons of brown sugar, and 1 tablespoon of cornstarch until smooth.

6. 6

   Pour the sauce mixture over the lamb and vegetables, stirring constantly for 2-3 minutes until the sauce thickens and coats all ingredients.

7. 7

   Season the stir-fry with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste.

8. 8

   Serve hot, optionally over cooked white rice.