Piquant lamb casserole.
4 large lamb shanks (preferably French cut, but not essential)
2 tablespoon flour
1 large onion finely diced
1 rasher of bacon finely diced
1 minced clove of garlic
1 tablespoon each of tomato ketchup, soy sauce, Worcestershire sauce & brown sugar
1 teaspoon dry mustard
1/4 cup of vinegar
1/2 cup of water
measures conversion [+]
Trim shanks of excess fat and roll in flour seasoned with salt and pepper. Brown shanks in a heavy based pan. Remove.
Sautee onion, bacon and garlic and then add browned shanks.
Combine all other ingredient and pour over shanks.
Bring to boil, turn down to very low simmer, cover and cook on the stove-top or in a low oven (better) for about 2. 5 hours.
Note: This recipe originates from Tasmania in Australia
Tasmanian (Australia)Recipe category: Meat-Dishes > Lamb