This is a melt-in-the mouth, slow-cooked, fall off the bone goodness full of amazing flavours from fresh herbs and a blend of warming spices and with a hint of sweetness from the orange juice. Oh, so perfect for those cozy dinner or when you want to impress your guests with minimum effort.
I can not praise this enough, you simply have to take my words for it and give it a try. Once you do so, please do come back and give us your feedback. Enough said, let cook...
Ingredients:
đŠđžâđł 4 lamb shank trimmed.
đŠđžâđł 1 tablespoon oil.
đŠđžâđł 2 medium onions diced.
đŠđžâđł 2 bay leaves.
đŠđžâđł 2 rosemary sprig.
đŠđžâđł 1 tablespoon plain flour.
đŠđžâđł 1 teaspoon minced garlic (fresh).
đŠđžâđł 1 teaspoon minced ginger (fresh).
đŠđžâđł 1 tablespoon tomato paste.
đŠđžâđł 700ml stock ( can be beef, lamb or veg stock)
Juice and zest of 1 large orange.
Dry Seasoning Blend:
đŠđžâđł 2 teaspoon smoked paprika.
đŠđžâđł 2 teaspoon ground coriander.
đŠđžâđł 1 teaspoon ground cumin.
đŠđžâđł 1 teaspoon salt.
đŠđžâđł 1 teaspoon black pepper.
đŠđžâđł 1 teaspoon ground cloves.
đŠđžâđł â teaspoon ground cinnamon.
Methods:
đŠđžâđł Preheat oven to 150C.
đŠđžâđł Heat oil in a heavy oven proof pan with lid over medium heat, add the lamb shank and brown well all over ( you might need to do this in batches depending on how big you pan is) once nicely browned, remove from pan and set aside on a plate. Reduce oil if the meat extracted a lot of oil, use about 2 teaspoons
đŠđžâđł Add onions, bay leaves and rosemary to the same pan and fry until onions are soft ( about 3 minutes). sprinkle the flour over the onion and fry for 1 to 2 more minutes. Now add in the garlic, ginger and dry seasoning blend and fry for 1 more minute. Add in the tomato paste and orange zest, fry again for 1 more minutes
đŠđžâđł Return the browned shank into the pan, pour in the orange juice and stock, give the pan a good shake so that everything mix well and incorporate, cover bring it to a boil and once it start boiling, remove from the stove and place in preheated oven and bake for about 2 and half hours to 3 hours depending on the size of your shanks or until the meat is easily falling away from the bone.
đŠđžâđł This can be served with a variety of sides such as mashed potatoes, rice, crusty bread, cauliflower rice for a low card option... I served ours with giant couscous and a sprinkle of roasted almond flakes, a perfect combination.
𧥠Happy cooking. Please share and invite other foodies to come join us. đ§Ą