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Barbecued Lamb Shanks

Budget.Gourmet's picture
Barbecued Lamb Shanks has a grand taste. The lamb and wine vinegar gives the Barbecued Lamb Shanks an invigorating taste. Barbecued Lamb Shanks is inspired by restaurants globally . Must try it.
  Lamb shanks 4 Pound (4 1 Pound Shanks)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  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
  Tabasco 5 Drop
  Sugar 2 Teaspoon
  Paprika 2 Teaspoon
  Dry mustard 1 Teaspoon
  Pepper 1⁄2 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 300°F 1 1/2 to 2 hours, or until meat is tender; turn shanks and baste frequently with the sauce.

Recipe Summary

Difficulty Level: 
Side Dish

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Barbecued Lamb Shanks Recipe