|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.