Barbequed lamb shank dinner
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---Barbeque Sauce--- | ||
| ½ | cup | Ketchup |
| 2 | tablespoons | Brown sugar |
| 2 | tablespoons | Worcestershire sauce |
| 1 | tablespoon | Vinegar |
| 1 | dash | Red pepper sauce |
| 1 | Clove minced garlic | |
| ¼ | teaspoon | Dry mustard |
| ¼ | teaspoon | Salt |
| ¼ | cup | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | Lamb shank | |
| 2 | tablespoons | Shortening |
| ¼ | cup | Water |
| 4 | mediums | Potatoes; peeled, sliced 1/2\" |
| Salt | ||
| 16 | ounces | Green beans; canned, whole |
Directions
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