Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | ---Barbeque Sauce--- |
½ cup | Ketchup |
2 tablespoons | Brown sugar |
2 tablespoons | Worcestershire sauce |
1 tablespoon | Vinegar |
1 dash | Red pepper sauce |
1 \N | Clove minced garlic |
¼ teaspoon | Dry mustard |
¼ teaspoon | Salt |
¼ cup | Flour |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
4 \N | Lamb shank |
2 tablespoons | Shortening |
¼ cup | Water |
4 mediums | Potatoes; peeled, sliced 1/2\" |
\N \N | Salt |
16 ounces | Green beans; canned, whole |
LAMB
Combine all ingredients for sauce in a saucepan. Heat over low heat 5 mins., stirring as needed. Heat oven to 350 degrees. Mix flour, 1 teaspoon salt and pepper. Coat meat with flour mixture. Melt shortening in a dutch oven, brown meat and drain off fat. Brush meat with barbeque sauce. Pour water into pan. Cover and bake for 1 hour. Brush meat with barbeque sauce again. Add potatoes and season with salt. Cover and bake 1 hour longer.
Brush remaining barbeque sauce on meat. Add beans and bake uncovered for 30 mins.
Source Jean Hopkins-Mom Formatted for Mastercook by Carol Floyd--c.floyd@...
Recipe by: Jean Hopkins-Mom
Posted to MC-Recipe Digest V1 #900 by Carol & Bob Floyd <c.floyd@...> on Nov 11, 1997