4 to 6 lamb shanks
2 tbsp. fat or salad oil
2 med. onions, sliced
1 c. catsup
1 c. water
2 tsp. salt, pepper, Worcestershire sauce
1/2 c. wine vinegar
1/4 c. brown sugar
2 tsp. dry mustard

Brown lamb shanks in fat. Combine remaining ingredients. Pour over shanks. Cover and simmer 2 hours. Baste several times while cooking. Remove cover, cook 15 minutes longer. Thicken sauce, if desired. Serves 4 to 6.