• 2 Tbs. vegetable oil
• 4 lamb shanks
• 1 medium onion, sliced
• 1/2 cup ketchup
• 1/2 cup water
• 1 Tbs. brown sugar
• 1 Tbs. vinegar
• 1 Tbs. Worcestershire sauce
• 1 tsp. dry mustard

Heat oil in a heavy nonstick skillet over medium high heat. Sauté lamb 3-4 minutes until browned on all sides. Pour off any excess oil. Combine remaining ingredients and salt to taste in a saucepan. Bring to a boil and pour over lamb in skillet. Cover and simmer lamb over low heat 1-1/2 to 2 hours until meat is very tender.

Per serving: calories 364, fat 24.3g, 60% calories from fat, cholesterol 78mg, protein 20.3g, carbohydrates 16.6g, fiber 1.0g, sugar 9.6g, sodium 464mg, diet points 9.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 0.0, Lean meat: 2.7, Fat: 3.2, Sugar: 0.8, Very lean meat protein: 0.0

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The recommended wine is: Cabernet Sauvignon.