Zippy Lamb Shanks
|Lamb shanks||4 (about 2.5 pounds)|
|Hot cooked rice||1|
|Onion||1 Medium, sliced|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Garlic||1 Clove (5 gm), minced|
|Catsup||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 1⁄2 Teaspoon|
Season lamb shanks with salt and pepper.
In skillet, brown meat in hot shortening.
Combine onion, celery, garlic, catsup, 1/2 CUP water, and Worcestershire sauce; add to meat.
Simmer, covered, for 1 1/2 hours or till meat is tender.
Skim off excess fat.
Serve with hot cooked rice.