Barbecued Lamb Shanks
|Lamb shanks||4 Pound (2 Kilogram)|
|Seasoned flour||1⁄2 Cup (8 tbs)|
|Sliced onion||1 Cup (16 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|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|
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.