Ingredients
- 2 tablespoons oil (vegetable oil)
- 48 ounces lamb shanks (four shanks, about 12 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 teaspoons orange rind, finely grated
- 1 1/2 cups orange juice
- 1/4 cup teriyaki sauce
- 2 cloves garlic, smashed
- 2 teaspoons curry powder
- 2 tablespoons all-purpose flour
- 1 whole orange, sliced
- 1 tablespoon fresh parsley, chopped
How to Make
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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.
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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.
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Step 3: Transfer to plate, tent with foil and let stand for 10 minutes.
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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.
We hope you enjoy this recipe!
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