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    Monday, July 13, 2020

    Lamb Shanks-More Winter Fare

    This time of the year people with Citrus trees are blessed with so much fruit.
    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

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