Country Lamb Shanks
Combining a little citrus with your meats is a wonderful flavour infusion.
Lamb Shanks traditionally used for soup have become one of Australia's most favourite cuts of meat.
Such an easy way to feed the family or guests.
This recipe is fabulously simple, try it today!
For 6 Person(s)
- 6 Lamb Shanks, trimmed
- 4 tbsp plain flour
- 1 tsp sweet paprika
- 2 diced onions
- 2 cloves garlic, crushed
- 2 cups vegetable stock
- 1 cup orange juice
- 1 orange grated rind
- 227 grams pitted prunes
- 0.5 cup barley
- 1 tbps chopped fresh thyme
Country Lamb Shanks Directions
- Preheat oven to 170oC.
- Mix flour, paprika and seasoning in a plastic bag. Add lamb shanks and toss to coat. Reserve remaining flour.
- Heat a tablespoon of Australian Extra Virgin Olive Oil (EVOO) in a large pan over a moderately high heat. Brown the shanks all over, and place in a large casserole dish.
- Reduce heat in pan and add another tablespoon of EVOO and cook the onion and garlic till soft. Add the rest of the seasoned flour and cook stirring for a minute to combine. Stir in the vegetable stock and orange juice and once a sauce is formed finish by adding the prunes, barley, orange rind and thyme.
- Pour sauce over shanks in casserole dish and cover tightly with a lid.
- Cook for at least 2 hours or until shanks are tender turning occasionally. Simply add a little water or stock if it looks a little dry, this maybe due to steam escaping throughout the cook.
- You know its done when the lamb is falling away from the bone
This recipe is also awesome for the SLOW COOKER.
Here's how to do it!
- Follow steps 2, 3 & 4 above.
- Cook on Low setting for 8-10 hours or High setting for 4-5 hours.
You know its done when the lamb is falling away from the bone.