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