Allow 1 lamb shank per serving.
2 tbsp. polyunsaturated oil
1 medium onion, chopped
1 clove garlic, on toothpick
1 tbsp. Worcestershire or barbecue sauce
4 tbsp. cooking sherry or water
1 tsp. vinegar Dash celery salt, salt and pepper to taste
Prepare sauce in medium skillet by sautéing onion in hot oil over low heat. Add remaining ingredients, except shanks, and simmer 5 minutes.
Remove garlic clove. Trim skin from meat and wipe shanks with damp cloth. Preheat large skillet over medium heat. Brown shanks on all sides then place 1 tbsp. of sauce on each shank; cover immediately.
Continue cooking on medium heat until TempAlert whistles occurs then reduce heat to low and cook an additional 1 1/2 to 2 hours, turning shanks once during cooking period.