| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 2 | Servings | ||
INGREDIENTS
| 2 | lg | Lamb shanks |
| 1/2 | md | Onion; sliced |
| 1/4 | c | Ketchup |
| 1/4 | c | Water |
| 1/2 | tb | Brown sugar |
| 1/2 | tb | Vinegar |
| 1/2 | tb | Worcestershire sauce |
| 1/2 | ts | Salt |
| 1/8 | ts | Dry mustard |
INSTRUCTIONS
TANGY SAUCE Mix all ingredients for the TANGY SAUCE together. Brown the lamb shanks in a small amount of fat. Turn down the heat and pour the sauce over the lamb shanks. Cover and simmer for 1 1/2 to 2 hours. Serve with sauce from the pan. Goes well with rice. Posted to KitMailbox Digest by sadrod <pax@pacbell.net> on Aug 20, 1997
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