Yield: 2 Servings
| Measure | 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 |
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