Barbecued Lamb Shanks

• 2 to 2 1/2 pounds lamb shanks
• 1/2 cup all-purpose flour
• 1/4 cup shortening, melted
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons firmly packed brown sugar
• 1 cup water
• 1/2 cup vinegar
• 1/4 cup catsup
• 2 tablespoons Worcestershire sauce
• 1 medium onion, finely chopped
• 1/2 cup raisins
• 8 pitted prunes

1. Dredge lamb shanks in flour, coating well. Saute shanks in shortening in a heavy skillet over medium heat until browned. Drain shanks on paper towels.
2. Place shanks in a lightly greased 2 1/2-quart shallow baking dish. Sprinkle shanks with salt and pepper. Combine sugar, water, vinegar, catsup, Worcestershire sauce, onion, raisins, and prunes; mix well. Pour sauce mixture over shanks. Cover and bake at 300u0b0 for 2 hours or until shanks are tender.

lamb shanks, allpurpose, shortening, salt, pepper, brown sugar, water, vinegar, catsup, worcestershire sauce, onion, raisins, prunes

Taken from www.myrecipes.com/recipe/barbecued-lamb-shanks (may not work)