Lamb Shank Recipe
Did you know that lamb shank is the end of the lamb leg and is the cheaper cut? It is not only economical but very tasty when you cook it correctly. You can also freeze them, but meat structure does tend to change when frozen. Most people like to marinate it with salt and freshly grounded black pepper. Just remember to trim off all the fats before seasoning it.
Ingredients:
- 4 lamb shanks
- 1 (16 oz) can whole green beans, drained
- 1/4 cup water
- 1/4 cup gold medal flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons shortening
- 4 medium potatoes, pared and sliced
- some salt
For barbecue sauce:
- 1/2 cup catsup
- 1 clove garlic, minced
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon vinegar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- dash red pepper sauce
Instructions:
1. Preheat the oven to 350°F (176°C).
2. To make the barbecue sauce, in a saucepan, add in the catsup, garlic, brown sugar, Worcestershire sauce, vinegar, dry mustard, salt and red pepper sauce. Combine and mix well. Bring to a boil for 15 minutes over low heat.
3. In another mixing bowl, add in the flour, 1 teaspoon salt and pepper. Combine and mix well then coat the meat with flour mixture.
4. Melt the shortening in Dutch oven and then brown the meat. Be sure to drain off that fat.
5. Now, brush the meat with the barbecue sauce you have just made earlier.
6. Pour the water into the pan and cover. Bake it for 1 hour.
7. Brush the meat again with the barbecue sauce and then add in the potatoes and some salt.
8. Cover and bake it for another hour.
9. Brush the remaining barbecue sauce on the meat and add in the beans.
10. Bake uncovered for another 30 minutes.
11. Serve and enjoy!