May Ross Lamb Shanks

May Ross Lamb Shanks
This recipe originates from Tasmania in Australia.
  • 4 large lamb shanks (preferably French cut, but not essential)
  • 2 Tbls. flour
  • salt
  • pepper
  • oil
  • 1 large onion, finely diced
  • 1 rasher of bacon, finely diced
  • 1 minced clove of garlic
  • 1 Tbls. ketchup
  • 1 Tbls. soy sauce
  • 1 Tbls. Worcestershire sauce
  • 1 Tbls. brown sugar
  • 1 tsp. dry mustard
  • ¼ cup vinegar
  • ½ cup water
  1. Trim shanks of excess fat and roll in flour seasoned with salt and pepper. Brown shanks in a heavy based pan. Remove.
  2. Saute onion, bacon and garlic and then add browned shanks.
  3. Combine all other ingredient and pour over shanks.
  4. Bring to a boil, turn down to very low simmer, cover and cook on the stove-top or in a low oven (better) for about 2-2½ hours.


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