4 lamb shanks
Salt and pepper to taste
2 3/4 C. Water
2 C. cooked wild rice
1/2 C. chili sauce
1 T. vinegar
1 T. Worcestershire sauce
Place lamb in saucepan; season with salt and pepper. Cover with 2 cups water. Cover pan; simmer for 1 hour and 30 minutes. Remove lamb from bones. Place rice in buttered baking dish. Place lamb on rice. Mix remaining ingredients; heat until blended. Pour over lamb and rice, bake at 350* for 30 minutes.
Yield: 6 Servings.
Leave a Reply