This cut of lamb is often fatty. Select shanks as lean as possible, and it is suggested that this recipe be prepared in advance so that it can cool and fat can be removed before reheating.
2 lamb shanks with visible fat cut off
Use Ketchup Marinade for Lamb and Poultry.
1. Wipe lamb shanks with damp paper towel, place in marinade in heavy skillet.
2. Refrigerate for 2 or 3 hours, turning lamb occasionally. Remove lamb from marinade and place under broiler, turning until all sides are browned.
3. Return lamb to marinade in skillet, cover and cook 1 1/2 to 2 hours until lamb is very tender, basting with juices occasionally. Remove any visible fat. Uncover, and continue cooking 15 minutes.
4. Let cool, and again remove fat. Reheat to serve.
Serves 2 to 3