Recipe - Barbecued Lamb Shanks

2 lg Lamb shanks

TANGY SAUCE
One half md Onion; cut or sliced up
One fourth cup Ketchup
One fourth cup Water
One half tablespoon Brown sugar
One half tablespoon Vinegar
One half tablespoon Worcestershire sauce
One half teaspoon Salt
1/8 teaspoon Dry mustard

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 One half 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