Orange Lamb Shanks
Recipe: #4974
March 21, 2012
Categories: Lamb/Mutton, Orange, Eastern European, Mediterranean, Middle Eastern, Moroccan, Pacific Northwest, Pacific Rim, Brunch, No Eggs, Non-Dairy, more
"This recipe has been around for a while and is very good, I can't remember where it come from."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (505.5 g)
- Calories 1156.3
- Total Fat - 89.4 g
- Saturated Fat - 36.2 g
- Cholesterol - 274.3 mg
- Sodium - 1579 mg
- Total Carbohydrate - 19 g
- Dietary Fiber - 0.9 g
- Sugars - 11 g
- Protein - 65.5 g
- Calcium - 83.6 mg
- Iron - 6.7 mg
- Vitamin C - 49.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
Transfer to plate, tent with foil and let stand for 10 minutes.
Step 4
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.
Tips
No special items needed.
1 Reviews
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