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Ingredients
- 6 lamb shanks
- 500 ml rich beef stock
- 125 ml soy sauce
- 125 ml chili sauce
- 125 ml grape jelly
- 10 ml Dijon-style mustard
- 10 garlic cloves
- 1 ml ginger grated
- 5 ml Louisiana-style hot sauce
- 1 ml pepper
- 500 ml onion sliced in 1 cm pieces
Ingredients
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Instructions
- Combine first nine ingredients in a heavy dutch oven, mix well and add lamb shanks and onion.
- Bring to a boil, cover and braise in a 180 C oven until lamb shanks are tender. About 1¼ hours.
- Remove lamb shanks and grill over hot coals until evenly charred basting occasionally with braising liquid.
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