Deviled Lamb Shanks

• 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

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.

olive oil, onion, ketchup, salt, worcestershire sauce, lamb shanks, garlic, mustard, ground pepper, cider

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451324 (may not work)