Tex-Mex Lamb Stew - Luanne McClintock

Ingredients

• 2 Whole Lamb Shanks or Stew Meat about 1 1/2 pounds meat
• 1 quart beef or chicken stock
• 3-4 tomatillos, husks removed (green tomatoes can be substituted)
• 1 whole Anaheim Pepper, diced, seeds removed*
• 2 carrots, fine dice
• 2 celery stalks, fine dice
• 1 medium white onion, fine dice
• 2 cloves garlic minced or grated
• 1 tablespoon ground cumin
• 2 tablespoons Mexican oregano
• 1 teaspoon ground cinnamon
• ½ teaspoon smoked paprika *
• 2 15 ounce cans pinto beans, drained and rinsed
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil