A delightful twist on a classic lamb shank recipe, slow-cooked to perfection in a tangy barbecue sauce.
Preheat your oven to a moderate temperature.
Preheating ensures even cooking from the start.
Pat the lamb shanks dry with a damp cloth.
Drying the lamb helps it brown better.
Chop the bacon into small pieces.
Smaller pieces cook more evenly and integrate into the sauce.
Heat the butter in a flameproof casserole over medium heat.
Ensure the butter doesn't burn by keeping an eye on the heat.
Add the onion and bacon to the casserole and sauté until golden brown, then remove them from the casserole.
Stir frequently to prevent sticking.
Roll the lamb shanks in the flour to coat them evenly.
Shake off any excess flour to avoid clumping.
Brown the lamb shanks in the casserole until evenly seared on all sides.
This step locks in the juices and adds flavor.
Return the onion and bacon to the casserole with the lamb.
Mix gently to avoid breaking the lamb shanks.
Add the tomato paste, salt, Worcestershire sauce, brown sugar, vinegar, and dry mustard to the casserole and bring to a boil.
Stir continuously to dissolve the sugar and blend the flavors.
Cover the casserole and transfer it to the oven. Cook for about 2 hours or until the lamb is tender.
Check occasionally to ensure the sauce doesn't dry out.
Serve the lamb shanks with creamy mashed potatoes and a green vegetable.
Garnish with fresh parsley for a touch of color.
