Orange Lamb Shanks
From notyourmomma 15 years ago
- 180 minutes to make
- Serves 2
A favorite dinner for just the two of us. Easily converts to a slowcooker method; can also be quite delectable and toothsome when made with beef short ribs instead of lamb shanks. Prefer to eat with rice a my side, topped with green onions, chopped garlic and orange rind.
Ingredients
- 2 lamb shanks about 3/4 lb. each or shopping list
- 2 lbs. of beef short ribs shopping list
- 2 tbs. of oil shopping list
- 2 teaspoons of finely shredded orange peel shopping list
- 3/4 cup of orange juice shopping list
- 1/4 cup of hearty red wine shopping list
- 2 tbsp of prepared teriyaki sauce shopping list
- 2 cloves of minced garlic shopping list
- 1 tsp of five spice powder (or for the beef, use a curry powder) shopping list
- Hot cooked rice shopping list
- orange rind slivers 1 tsp shopping list
- snipped parsley - two tbsp fresh shopping list
- 1 minced clove of garlic shopping list
- 2 green onions, finely chopped shopping list
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.
People Who Like This Dish 3
- lovemybirds Dayton, OH
- madosh Adelaide, AU
- mjcmcook Beach City, CA
- notyourmomma South St. Petersburg, FL
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