| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Lamb | 4 | Servings |
INGREDIENTS
| —Barbeque Sauce— | ||
| 1/2 | c | Ketchup |
| 2 | tb | Brown sugar |
| 2 | tb | Worcestershire sauce |
| 1 | tb | Vinegar |
| 1 | ds | Red pepper sauce |
| 1 | Clove minced garlic | |
| 1/4 | ts | Dry mustard |
| 1/4 | ts | Salt |
| 1/4 | c | Flour |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 4 | Lamb shank | |
| 2 | tb | Shortening |
| 1/4 | c | Water |
| 4 | md | Potatoes; peeled, sliced 1/2" |
| Salt | ||
| 16 | oz | Green beans; canned, whole |
INSTRUCTIONS
LAMB Combine all ingredients for sauce in a saucepan. Heat over low heat 5 mins., stirring as needed. Heat oven to 350 degrees. Mix flour, 1 teaspoon salt and pepper. Coat meat with flour mixture. Melt shortening in a dutch oven, brown meat and drain off fat. Brush meat with barbeque sauce. Pour water into pan. Cover and bake for 1 hour. Brush meat with barbeque sauce again. Add potatoes and season with salt. Cover and bake 1 hour longer. Brush remaining barbeque sauce on meat. Add beans and bake uncovered for 30 mins. Source Jean Hopkins-Mom Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com Recipe by: Jean Hopkins-Mom Posted to MC-Recipe Digest V1 #900 by Carol & Bob Floyd <c.floyd@arnprior.com> on Nov 11, 1997
A Message from our Provider:
“Forgiveness is not automatic”