Barbecued lamb shanks
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Lamb shanks |
| ½ | medium | Onion; sliced |
| ¼ | cup | Ketchup |
| ¼ | cup | Water |
| ½ | tablespoon | Brown sugar |
| ½ | tablespoon | Vinegar |
| ½ | tablespoon | Worcestershire sauce |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Dry mustard |
Directions
TANGY SAUCE
Mix all ingredients for the TANGY SAUCE together. Brown the lamb shanks in a small amount of fat. Turn down the heat and pour the sauce over the lamb shanks. Cover and simmer for 1½ to 2 hours. Serve with sauce from the pan.
Goes well with rice. Posted to KitMailbox Digest by sadrod <pax@...> on Aug 20, 1997
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