Barbecued lamb shanks

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


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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