Barbecued Lamb Shanks

Oxmoor House
4 servings


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2 to 2 1/2 pounds lamb shanks
1/2 cup all-purpose flour
1/4 cup shortening, melted
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons firmly packed brown sugar
1 cup water
1/2 cup vinegar
1/4 cup catsup
2 tablespoons Worcestershire sauce
1 medium onion, finely chopped
1/2 cup raisins
8 pitted prunes


Dredge lamb shanks in flour, coating well. Sauté shanks in shortening in a heavy skillet over medium heat until browned. Drain shanks on paper towels.

Place shanks in a lightly greased 2 1/2-quart shallow baking dish. Sprinkle shanks with salt and pepper. Combine sugar, water, vinegar, catsup, Worcestershire sauce, onion, raisins, and prunes; mix well. Pour sauce mixture over shanks. Cover and bake at 300° for 2 hours or until shanks are tender.

Created date

February 2010