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Nell B. Nichols

Barbecued Lamb Shanks

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Preparation info
  • Makes

    8

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Have plenty of paper napkins on hand when you serve this treat

Ingredients

  • 8 lamb shanks
  • ½ c. flour
  • 1 tsp. salt

Method

  • Roll lamb shanks in mixture of flour and 1 tsp. salt. Brown several at a time in salad oil in large Dutch oven or kettle. When browned, remove from kettle and brown other shanks. Pour off all fat.
  • Meanwhile combine brown sugar, dry mustard,
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The licensor does not allow printing of this title