Recipe by Derf
This recipe has been around for a while and is very good, I can't remember where it come from.
Top Review by Joanie Biddulph
I thought this was a great way to cook lamb shanks. I followed the recipe ingredients totally, and the only thing I changed was that after I browned them, I roasted them in the oven instead of on the stovetop. Also, I dipped them in flour before I browned them, and did not have to thicken the sauce when they were done. Thanks for the recipe. Joanie Biddulph.
- 2 tablespoons vegetable oil
- 4 lamb shanks (each about 12 oz)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 teaspoons finely grated orange rind
- 1 1⁄2 cups orange juice
- 1⁄4 cup teriyaki sauce
- 2 cloves garlic, smashed
- 2 teaspoons curry powder
- 2 tablespoons all-purpose flour
- 1 orange, sliced
- 1 tablespoon chopped fresh parsley
Directions See How It's Made
- In large frypan or saucepan, I use my cast iron dutch oven, heat oil over medium high heat, brown lamb on all sides.
- Sprinkle with salt and pepper.
- Drain off fat.
- In bowl, combine orange rind and juice, teriyaki sauce, garlic and curry powder, pour over lamb.
- Bring to boil.
- Reduce heat, cover and simmer, turning occasionally, for 1 to 1 1/4 hours or until lamb is tender.
- Transfer to plate, tent with foil and let stand for 10 minutes.
- Meanwhile, skim fat from pan juices.
- In bowl, whisk flour into 1/4 cup of the pan juices, whisk back into pan and simmer, whisking for about 5 minutes or until slightly thickened.
- Serve over lamb.
- Garnish with orange slices and parsley.