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Barbecued Lamb Shanks

21st.Century.Chef's picture
  Lamb shanks 4 Pound (2 Kilogram)
  Seasoned flour 1⁄2 Cup (8 tbs)
  Oil 2 Tablespoon
  Sliced onion 1 Cup (16 tbs)
  Tomato sauce 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Garlic salt 1 Teaspoon
  Onion salt 1 Teaspoon
  Worcestershire sauce 2 Tablespoon
  Vinegar 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Dry mustard 2 Teaspoon
  Paprika 1 Teaspoon

Cover lamb shanks in seasoned flour and fry in hot oil until golden.
Place in a large casserole dish.
Cover and bake in 190°C (375°F) oven for 1 hour.
Remove from oven and drain off excess fat.
Prepare barbecue sauce with sliced onion, tomato sauce, water, salt, garlic salt, onion salt, Worcestershire sauce, vinegar, sugar, dry mustard and paprika.
Pour half the sauce over lamb, cover and return to oven.
Bake further 1/2 hour.
Remove cover and baste with remaining sauce every 10 minutes for the next hour.
Serve with boiled rice and salads.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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