Barbecued Lamb Shanks
|Lamb shanks||4 Pound (4 1 Pound Shanks)|
|Flour||1⁄4 Cup (4 tbs)|
|Fat||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Ketchup||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||4 Teaspoon|
|Dry mustard||1 Teaspoon|
1. Coat the lamb shanks evenly with a mixture of the flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. Heat fat in a large, heavy skillet over medium heat. Add shanks and brown well on all sides. Remove meat to a large, shallow baking dish.
3. Meanwhile, combine the onion, garlic, ketchup, water, vinegar, Worcestershire sauce, and Tabasco in a saucepan. Stir in a mixture of sugar, paprika, dry mustard, salt, and pepper and heat to boiling. Pour sauce over lamb.
4. Bake, covered, at 300Â°F 1 1/2 to 2 hours, or until meat is tender; turn shanks and baste frequently with the sauce.