Braised Lamb Shanks in Orange Sauce

Name: Braised Lamb Shanks in Orange Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons basil, finely minced; 4 garlic cloves, minced; 2 servings fresh ground black pepper; 1 orange juice (can use the juice of 2 oranges); 2 lamb shanks; 591 milliliters Merlot; 2 Tbsps olive oil; 1 whole orange, zest of; 2 teaspoons oregano, finely minced; 2 teaspoons rosemary, finely minced; 2 servings salt

You can never have too many main course recipes, so give Braised Lamb Shanks in Orange Sauce a try. This recipe covers 28% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 626 calories, 40g of protein, and 20g of fat per serving. This recipe serves 2. Head to the store and pick up merlot, oregano, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Combine the basil, oregano, rosemary, orange juice, orange zest, Merlot and garlic and pour over the rinsed lamb shanks in a wide glass dish. Shanks should be in a single layer. Turn the shanks to coat and cover.Marinate two hours at room temperature, turning the meat every half hour, or marinate in the refrigerator, turning meat occasionally.

Ingredients you will need

Orange Juice

Lamb Shanks

Orange Zest

Rosemary

Oregano

Garlic

Merlot

Basil

Meat

Remove the shanks from the marinade and dry them with paper towels. Reserve the marinade. Preheat the oven to 450.Season the lamb with a pinch of salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Marinade

Lamb

Salt

Equipment you will use

Paper Towels

Oven

Heat a large skillet over high heat for 20 seconds.

Equipment you will use

Frying Pan

Add the olive oil and heat for 10 seconds, then lower the heat to medium-high and add the lamb shanks.Cook each side for approximately two minutes until browned on all sides.

Ingredients you will need

Lamb Shanks

Olive Oil

Place shanks in a single layer in a casserole dish and pour the chicken stock into the hot pan. Scrape up any meat particles, add them to the reserved marinade and pour over the shanks in the casserole and cover with a lid (use foil if no lid).Put casserole in the preheated oven and immediately reduce the heat to 35

Ingredients you will need

Chicken Stock

Marinade

Meat

Equipment you will use

Casserole Dish

Aluminum Foil

Oven

Frying Pan

The hot oven will sear the meat initially, but the mixture needs to cook at a lower temperature or the meat will toughen.Roast for 45 minutes, then baste and cook for another hour to 90 minutes or until the meat is very tender and easily pulls away from the bone. If the liquid has reduced greatly, add 1/2 cup of water to the pan.

Ingredients you will need

Water

Bone

Meat

Equipment you will use

Oven

Frying Pan

Remove the shanks to a serving platter and keep warm. If the gravy is too watery, boil the liquid down five to 10 minutes, or until it is the consistency of tomato sauce.

Ingredients you will need

Tomato Sauce