Deviled Lamb Shanks

Name: Deviled Lamb Shanks
Ingredients: 1 Tbsp. olive oil; 1 large onion, coarsely chopped; 1 Tbsp. ketchup; 1/2 tsp. salt; 1 Tbsp. Worcestershire sauce; 4 (3/4 to 1 lb.) lamb shanks; 2 cloves garlic, pressed; 2 Tbsp. Dijon mustard; 1/4 tsp. ground pepper; 1 c. cider or apple juice

10 ingredients

8 steps

Ingredients

1 Tbsp. olive oil
1 large onion, coarsely chopped
1 Tbsp. ketchup
1/2 tsp. salt
1 Tbsp. Worcestershire sauce
4 (3/4 to 1 lb.) lamb shanks
2 cloves garlic, pressed
2 Tbsp. Dijon mustard
1/4 tsp. ground pepper
1 c. cider or apple juice

Directions

1

In a 5-quart Dutch oven or heavy saucepan, heat oil and brown lamb on all sides, removing shanks to make room for others as they are browned.
2

When all shanks have been browned and removed, add onions and garlic and saute, stirring until onions are golden. Stir in all remaining ingredients.
3

Return lamb shanks to Dutch oven, turning to coat with sauce.
4

Bring to boiling.
5

Cover; reduce heat and simmer 1 1/2 to 2 hours or until lamb
6

is tender. Remove cover and cook over medium heat until sauce is thickened and coats lamb shanks about 20 minutes longer.
7

If there is a lot of fat on top of the sauce, spoon it off before reducing the sauce.
8

Makes 4 servings.