Barbecued Lamb Shanks

Name: Barbecued Lamb Shanks
Yield: 4 servings
Cuisine: American
Ingredients: 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

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Ingredients

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 ⓘ

Instructions

Dredge lamb shanks in flour, coating well. Saute 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.

Nutrition & Diet Analysis (per serving)

650 kcal 33% DV

Protein Fat Carbs

Macronutrients

Protein 5.5g 11% DV

Total Fat 29.1g 37% DV

Carbs 96.1g 35% DV

Fiber 4.2g 15% DV

Sugar 53.9g 100% DV

Electrolytes

Sodium 10358mg 100% DV

Potassium 697.5mg 15% DV

Vitamins & Minerals

Vitamin A 22mcg 2% DV

Vitamin C 26.6mg 30% DV

Calcium 101.3mg 8% DV

Iron 4mg 22% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).