Cooked until they are fall-apart tender, lamb shanks make a delicious and comforting winter meal. Serve on mashed potatoes with blanched greens and a glass of pinot noir.
Serves 4-6
- 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 160C for 2½ hours or until the meat is tender Alternatively, cook in a slow cooker on low for 7-8 hours.
Season with salt and pepper if wished before serving.