Barbequed lamb shank dinner

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


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

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