This recipe came from one of the first cookbooks I ever bought, "Casserole Cookbook". The price is still on the cover-$1.25- so you can only imagine how many years I have been cooking and enjoying these shanks.
- 4 lamb shanks (the butchers here cut the bone through but leave the meat attached)
- 2 slices bacon
- 1 ounce butter
- 1 onion
- 1 ounce plain flour
- 1 (5 ounce) can tomato paste
- 1 1⁄2 cups stock
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1⁄2 cup vinegar
- 1 teaspoon dry mustard
- Wipe the lamb shanks with a damp cloth.
- Remove the rind from the bacon and chop.
- Heat the butter in a flameproof casserole, add the onion and bacon and saute until golden brown, remove from the casserole. Roll the lamb shanks in flour and brown evenly all over in remaining fat in casserole. Return the onion and bacon to the casserole, add the remaining ingredients and bring to a boil. Cover the casserole and cook in a moderate to slow oven for about 2 hours or until the shanks are tender. Serve with creamy mashed potatoes and a green vegetable.