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Barbecued Lamb Shanks
4 to 6 lamb shanks
2 tablespoons of fat or salad oil
2 medium onions, sliced
1 cup of catsup
1 cup of water
2 teaspoons each of salt, pepper, Worcestershire sauce
1/2 cup of wine vinegar
1/4 cup of brown sugar
2 teaspoons of dry mustard
Brown lamb shanks in fat. Combine remaining ingredients. Pour over shanks. Cover and simmer 2 hours. Baste several times while cooking. Remove cover, cook 15 minutes longer. Thicken sauce, if desired. Serves 4 to 6.
Barbecued Lamb Shanks 2
4 lamb shanks
1 medium onion, sliced
1/2 cup of catsup (or tomato sauce)
1/2 cup of water
1 tablespoon of brown sugar
1 tablespoon of vinegar
1 tablespoon of Worcestershire sauce
Salt
1 teaspoon of dry mustard
Brown lamb shanks in small amount of hot vegetable oil. Spoon off excess fat. Mix remaining ingredients. Pour over shanks. Cover. Simmer 1 1/2-2 hours or until meat is tender. Serves 4 |
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