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Country Lamb Shanks
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4-6 lamb shanks, trimmed off 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 |
1/2 cup | barley |
Grated rind of 1 orange | |
1 Tbsp | chopped fresh thyme |
Method
Mix flour and paprika in a plastic bag, add lamb shanks, toss to coat. Reserve any left over flour.
Heat oil in a flame-proof casserole dish a nd brown shanks, two at a time. Set aside.
Stir in onions and garlic and cook for 2 minutes. Add remaining flour and cook 1 minute.
Stir in beef stock and orange juice and, once a sauce is formed, add prunes, barley, orange rind and thyme.
Return shanks to the casserole and cover.
Transfer to the oven and bake at 160 C for two - two and a half hours or until shanks are tender.
Season to taste before serving with your favourite vegetables.
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