Oven-Barbecued Lamb Shanks Recipe
Ingredients
| Lamb shanks | 2 1/2 Pound | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Shortening | 1/4 Cup (16 tbs), melted | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Onion | 1 Medium, finely chopped | |
| Raisins | 1/2 Cup (16 tbs) | |
| Vinegar | 1/2 Cup (16 tbs) | |
| Catsup | 1/4 Cup (16 tbs) | |
| Prunes | 8 , pitted | |
| Brown sugar | 2 Tablespoon | |
| Worcestershire sauce | 2 Tablespoon |
Directions
Dredge lamb shanks in flour, coating well.
Saute lamb in shortening in a large skillet over medium heat until browned.
Drain on paper towels.
Place lamb in a lightly greased 2 1/2 quart shallow baking dish; sprinkle with salt and pepper.
Combine remaining ingredients, stirring well; pour over lamb.
Cover and bake at 300° for 2 hours or until tender.
Saute lamb in shortening in a large skillet over medium heat until browned.
Drain on paper towels.
Place lamb in a lightly greased 2 1/2 quart shallow baking dish; sprinkle with salt and pepper.
Combine remaining ingredients, stirring well; pour over lamb.
Cover and bake at 300° for 2 hours or until tender.
Chef
