4 lamb shanks or steaks
¼ cup flour
⅛ teaspoon each of black pepper and cayenne pepper
2 tablespoons vegetable oil
1 cup water
1 medium onion, chopped
2 tablespoons cider vinegar
1 cup ketchup
2 tablespoons brown sugar
3 tablespoons Worcestershire sauce
¼ cup lemon juice
3 cups hot cooked rice
1. Dredge lamb in flour that is seasoned with salt and both peppers.
2. Heat oil in a large skillet over medium heat; add lamb and brown on both sides. Pour off and discard
oil in skillet.
3. Combine remaining ingredients (except rice) in a large measuring cup or bowl, and pour over lamb;
cover and simmer slowly until tender, about 30 minutes.