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Country Lamb Shanks
Ingredients
4-6 lamb shanks, trimmed of end knuckle
4 Tbsp flour, seasoned with salt and pepper
1 tsp paprika
2 Tbsp oil
2 onions, peeled and chopped
2 tsp minced garlic
2 cups beef stock
1 cup orange juice
227g packet pitted prunes
½ cup barley
Grated rind 1 orange
1 Tbsp chopped fresh thyme
Method
Mix the seasoned flour and paprika in a plastic bag, add the lamb shanks and toss to coat. Reserve any remaining flour.
Heat the oil in a flameproof casserole or frying pan and brown the lamb shanks, a few at a time. Set aside. Stir in the onions and garlic and cook 2 minutes. Add the remaining flour and cook a further minute.
Stir in the beef stock and orange juice and, once a sauce is formed, add the prunes, barley, orange rind and thyme. Return the lamb shanks to the casserole or transfer to one. Cover and bake at 160°C for 2-2½ hours or until the meat is tender. Season with salt and pepper if wished before serving.
Serves 4-5
Source: NZ Beef & Lamb |
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