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Orange Lamb Shanks

2 tablespoons vegetable oil
4 lamb shanks (each about 12 oz)
12 teaspoon salt
14 teaspoon pepper
4 teaspoons finely grated orange rind
1 12 cups orange juice
14 cup teriyaki sauce
2 cloves garlic, smashed
2 teaspoons curry powder
2 tablespoons all-purpose flour
1 orange, sliced
1 tablespoon chopped fresh parsley


In large frypan or saucepan, I use my cast iron dutch oven, heat oil over medium high heat, brown lamb on all sides. Sprinkle with salt and pepper. Drain off fat. In bowl, combine orange rind and juice, teriyaki sauce, garlic and curry powder, pour over lamb. Bring to boil. Reduce heat, cover and simmer, turning occasionally, for 1 to 1 1/4 hours or until lamb is tender. Transfer to plate, tent with foil and let stand for 10 minutes. Meanwhile, skim fat from pan juices. In bowl, whisk flour into 1/4 cup of the pan juices, whisk back into pan and simmer, whisking for about 5 minutes or until slightly thickened. Serve over lamb. Garnish with orange slices and parsley.

Source: www.food.com