How to make it

  • In a large skillet, heat the oil, brown the lam shanks; drain off the fat.
  • Combine the orange peel, orange juice wine, teriyaki sauce, garlic and five-spice powder, pour over meat in a dutch oven or in your slow cooker insert.
  • cover tightly and cook on low for six hours in slow cooker or 2 to 2 1/2 hours in dutch oven on stovetop.
  • Turn the meat occasionally.
  • Skim fat from pan juices.
  • Serve meat over rice.
  • Sprinkle with a "gremolata" a garnish made of minced garlic, orange rind, parsley, green onions. Pile the ingredients together and chop very fine. Mint is a very fine addition to this gremolata mix.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • kigster 11 years ago
    Oh this sounds awesome! I'll be trying this dish out next week! I love the freshness of orange with the lamb... thanks!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes