Country Lamb Shanks
Feed the whānau with tender country lamb shanks. This slow-cooked winter winner with orange and barley is a hearty comfort meal.
Ingredients
- 6 lamb shanks, trimmed of end knuckle
- 1 teaspoons paprika
- 2 onions, peeled and chopped
- 2 cups Campbell’s real beef stock
- 1 cup orange juice
- 1 cup pitted prunes
- 1 tablespoons chopped fresh thyme
- 1/2 cup barley
- 1 orange, rind grated
- 2 teaspoons minced garlic
- 4 tablespoons flour, seasoned with salt and pepper
- 2 tablespoons oil
- 6 lamb shanks, trimmed of end knuckle
- 1 teaspoons paprika
- 2 onions, peeled and chopped
- 2 cups Campbell’s real beef stock
- 1 cup orange juice
- 1 cup pitted prunes
- 1 tablespoons chopped fresh thyme
- 1/2 cup barley
- 1 orange, rind grated
- 2 teaspoons minced garlic
- 4 tablespoons flour, seasoned with salt and pepper
- 2 tablespoons oil
- Step 1 of 4Mix the seasoned flour and paprika in a plastic bag, add the lamb shanks and toss to coat. Reserve any remaining flour.
- Step 2 of 4Heat the oil in a flameproof casserole or frying pan and brown the lamb shanks, a few at a time. Set aside. Stir in the onions and garlic and cook 2 minutes. Add the remaining flour and cook for a further minute.
- Step 3 of 4Stir in the beef stock and orange juice and, once a sauce is formed, add the prunes, barley, orange rind and thyme. Return the lamb shanks to the casserole or transfer to one. Cover and bake at 160°C for 2-2½ hours or until the meat is tender. Alternatively cook in a slow cooker on low for 7-8 hours.
- Step 4 of 4Season with salt and pepper if wished before serving on mashed kūmara and beans.
Method
- Step 1 of 4Mix the seasoned flour and paprika in a plastic bag, add the lamb shanks and toss to coat. Reserve any remaining flour.
- Step 2 of 4Heat the oil in a flameproof casserole or frying pan and brown the lamb shanks, a few at a time. Set aside. Stir in the onions and garlic and cook 2 minutes. Add the remaining flour and cook for a further minute.
- Step 3 of 4Stir in the beef stock and orange juice and, once a sauce is formed, add the prunes, barley, orange rind and thyme. Return the lamb shanks to the casserole or transfer to one. Cover and bake at 160°C for 2-2½ hours or until the meat is tender. Alternatively cook in a slow cooker on low for 7-8 hours.
- Step 4 of 4Season with salt and pepper if wished before serving on mashed kūmara and beans.
Method
- Step 1 of 4Mix the seasoned flour and paprika in a plastic bag, add the lamb shanks and toss to coat. Reserve any remaining flour.
- Step 2 of 4Heat the oil in a flameproof casserole or frying pan and brown the lamb shanks, a few at a time. Set aside. Stir in the onions and garlic and cook 2 minutes. Add the remaining flour and cook for a further minute.
- Step 3 of 4Stir in the beef stock and orange juice and, once a sauce is formed, add the prunes, barley, orange rind and thyme. Return the lamb shanks to the casserole or transfer to one. Cover and bake at 160°C for 2-2½ hours or until the meat is tender. Alternatively cook in a slow cooker on low for 7-8 hours.
- Step 4 of 4Season with salt and pepper if wished before serving on mashed kūmara and beans.