So what to do with it?
I was given a bag of Oranges, we had Lemon on the tree and Grapefruit
So much colour
So I decided to use some of the orange juice in a casserole, along with some left over Rose Wine
Yes I did have some leftover wine!!!
We also had two Lamb Shanks and some vegetables in the fridge so I improvised
These two shanks fed 4 of us
3 tablespoons Olive Oil
2 Lamb Shanks
3 tablespoons Flour
Sea salt and freshly ground black pepper
1 onion peeled and chopped
1 carrot chopped
2 sticks celery chopped
2 cloves garlic peeled and finely chopped
Piece of pumpkin peeled and chopped
1 oxo cube dissolved in 1 cup hot water
1 cup orange juice
1 cup rose wine
Heat the oven to 160C this is a long slow cook
Dry the lamb shanks in a paper towel
Dredge in flour seasoned with salt and pepper
Put the leftover flour to one side
In a pan drizzle the olive oil
Brown the shanks and place them in a casserole dish
Add more oil to the pan if necessary and add the chopped onions
Cook for about 4-5 minutes until soft but not brown
Add the carrot, celery, garlic and pumpkin
Continue to saute until softened
Add leftover flour and mix well,
Add the orange juice, rose wine and oxo cube dissolved in water
Cook until thickened
Pour over the lamb shanks and pop into oven
Cook for about 3 hours
When cooked take the meat off the bone
Return to casserole and best served with mashed potatoes and a green vege of your choice
Enjoy
No comments:
Post a Comment