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