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May Ross's Lamb Shanks
Casseroled Shanks in Piquant Gravy |
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4 large lamb shanks (preferably French cut, but not essential)
2 Tbls. flour
salt
pepper
oil
1 large onion, finely diced
1 rasher of bacon, finely diced
1 minced clove of garlic
1 Tbls. ketchup
1 Tbls. soy sauce
1 Tbls. Worcestershire sauce
1 Tbls. brown sugar
1 tsp. dry mustard
1/4 cup vinegar
1/2 cup water
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Trim shanks of excess fat and roll in flour seasoned with salt and pepper. Brown shanks in a heavy based pan. Remove.
Saute onion, bacon and garlic and then add browned shanks.
Combine all other ingredient and pour over shanks.
Bring to a boil, turn down to very low simmer, cover and cook on the stove-top or in a low oven (better) for about 2 1/2 hours.
Note: This recipe originates from Tasmania in Australia.
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Preparation Time: 25 minutes |
Serves: 4 |
| Recipe Origin: Australia |
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Submitted by: |
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Chris Ross
Australia |
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| This recipe has been viewed 3487 times. |
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