Farm1 wrote:
> I tried a new recipe for lamb shanks the other day and it was worth
> repeating.
>
> 3 or 4 lamb shanks
> 2 rashers bacon chopped
> 2 Level Tblspns flour
> 1 and a half C water
> 1 Tblspn Worcestershire sauce
> 1 level tspn dry mustard pdr
> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple of
> Tblspns of Tom paste)
> 1 level Tblspn brown sugar
> half a C white vinegar
> 1 sliced onion
> 1 level tspn salt
> Fry chopped bacon and shanks rolled in flour. Drain and place in casserole.
> Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
> flour and pour over shanks. Cover and cook in moderate oven until tender,
> approx 2 hours.
>
> The remaining 'sauce' was thinned down with water and eaten as a 'soup' the
> next day.
>
>

Yum. Now remind me. Are OZ Tbsps FOUR teaspoons?