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Barbecued Lamb Shanks

Yield 4 servings


  • 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

How to Make It

  1. 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.

  2. 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.

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