Lamb Shanks

Lamb Shanks recipe

One of Britain’s favourite lamb dishes.

Serves 4
Time 2¼ hrs
Cals 952 per portion
Fat 52g of which 25.2g is saturated
Suitable for freezing

Olive oil 1 tbsp
Butter 25g (1oz)
Lamb shanks 4
Onion 1, peeled and sliced
Plain flour 2 tbsp
Mixed ground spice 2 tsp
Oranges 2 large, pared rind and juice
Lamb or chicken stock 300ml (½ pint)
Ready-to-eat dried apricots 250g (9oz)
Herby couscous to serve, optional

1 Preheat oven to 180°C/350°F/Gas 4. In a large flameproof casserole dish, heat olive oil and butter until sizzling. Then add lamb shanks and cook for about 2 minutes each side, until browned. Remove from casserole and set aside. Fry onion until just golden.

2 Stir flour and spice into casserole and add orange rind and juice and stock.

3 Bring to boil, stirring, and then return lamb shanks and coat well with liquid. 4 Add apricots and season. Cover with greaseproof paper to stop excess evaporation, cover with a lid and cook for 2 hours, turning over lamb after 1 hour. Serve on bed of couscous, if using.

Recipe taken from The Dairy Book of Home Cookery.

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