Rosemary Braised Lamb Shanks
By Giacomo
Another winter favourite from Giacomo at www.glutenfreechef.co.nz
serves: 4-6
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Ingredients
4-6 lamb shanks, trimmed of end knuckle
4 Tablespoons GF flour, seasoned with salt and pepper
1 tsp paprika
2 Tablespoons oil
2 onions, peeled and chopped to a medium size
2 tsp chopped fresh garlic
2 cups beef stock
1 cup orange juice
Grated rind 1 orange
1 Tablespoon chopped fresh rosemary
Method
Mix the seasoned flour and paprika in a plastic bag, add the lamb shanks and toss to coat. Reserve any remaining flour.
Heat the oil in a 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 a further minute.
Stir in the beef stock and orange juice and, once a sauce is formed, add the rosemary. Return the lamb shanks to the casserole or transfer to one. Cover and bake at 160C for at least 2-2½ hours or until the meat is tender.
Season with salt and pepper if wished before serving.
Served on a bed of creamy mashed potato is just right for me.