| 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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