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Home >> Living >> Food & Bev >> Country Lamb Shanks
Category sponsor

Country Lamb Shanks








Recipes courtesy of Beef + Lamb New Zealand.
For more iron-rich recipes visit www.recipes.co.nz

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 1600C for 2-2½ hours or until the meat is tender. Season with salt and pepper if wished before serving.

Serves 4-6

Published 21st Feb 2007

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