Barbequed Lamb Shanks


6 lamb shanks 2 tablespoons Worcestershire sauce
Flour 125 ml white vinegar
Oil for frying 40 g soft brown sugar
250 ml tomato sauce 2 teaspoons dry mustard
250 ml water 1 cup sliced onion
2 teaspoons salt  


Have the butcher cut through the bones. Dust the shanks with flour, melt a little fat in a large pan and brown the shanks.

Combine the tomato sauce, water, salt, Worcestershire, vinegar, brown sugar and mustard in a basin.

When the shanks are browned, remove them to a casserole, alternating with the onions and pour the sauce mixture over the top.

Cover the pot and simmer in a 150 C (300 F) oven for at least two hours. Baste 2-3 times.

When the meat is beginning to fall off the bones leave the pot uncovered and cook for a further 10 minutes.

Serve on a bed of fluffy white rice spiked with lots of snipped chives.