|
|
|
 |
|
|
May Ross's Lamb Shanks
Casseroled Shanks in Piquant Gravy |
 |
|
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
|
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.
|
 |
Preparation Time: 25 minutes |
Serves: 4 |
| Recipe Origin: Australia |
|
Submitted by: |
|
Chris Ross
Australia |
|
|
|
|
| This recipe has been viewed 3553 times. |
|
|
|
