This recipe is super easy because you don’t have to brown the meat first! From Deborah Miller
4-6 lamb shanks
1 large onion, sliced
4 cloves garlic, cut in quarters
1 can (8 oz.) tomato sauce
1 cup beef broth
2 tablespoons dry mustard
2 tablespoons non-fish Worcestershire Sauce
½ cup vinegar
¼ cup packed brown sugar
2 tablespoons chopped parsley
1. Put lamb shanks in a 5-6 quart Dutch oven. Scatter onion and garlic over meat.
2. Stir together tomato sauce, broth, mustard, Worcestershire, vinegar and brown sugar. Pour over meat. Cover and bake at 350F until very tender, 2 – 2 ½ hours.
3. Put shanks on platter. Skim off fat (better to make the day before, refrigerate, then remove cold fat). Pour sauce over shanks, pass the rest.
4. Sprinkle with the parsley and serve.