Orange Lamb Shanks
Created by Derf on March 21, 2012
- Servings: 4
- Prep Time: 15m
- Cook Time: 75m
- Recipe #4974
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
-
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.
Nutritional Facts
- 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