1/2 c. catsup
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. vinegar
Dash of red pepper sauce
1 garlic clove, minced
1/4 tsp. dry mustard
1/4 tsp. salt

Combine ingredients in saucepan; heat over low heat, stirring occasionally for 5 minutes. 1 tsp. salt 1/4 tsp. pepper 4 lamb shanks 2 tbsp. shortening 1/4 c. water 4 med. potatoes, peeled & sliced 1/2 inch thick 1 can (16 oz.) whole green beans, drained Barbecue sauce (above or use bottled barbecue sauce)

Heat oven to 350 degrees. Mix flour, 1 teaspoon salt and the pepper; coat lamb shanks with flour mixture. Melt shortening in Dutch oven; brown the meat. Drain the fat. Brush the meat with barbecue sauce. Pour the water into the pan. Cover and bake 1 hour.

Brush shanks with barbecue sauce again. Add potatoes and season with salt. Cover; bake 1 hour longer. Brush remaining sauce on meat. Add beans and bake uncovered 30 minutes more. 4 servings.