4 large or 6 small lamb shanks
1/4 cup pure maple syrup
1 cup orange juice
1 tablespoon Dijon mustard
1 1/2 cups chicken stock (broth)
2 tablespoons olive oil
Salt and fresh ground black pepper
A different flavour for lamb shanks that is easy to put together.
Pairs well with …..
Mash or roast potato and wilted spinach
Hints and Tips
Add some fresh chopped sage and a bay leaf for extra flavour.
Heat the olive oil, to high heat, in a large saucepan or flameproof casserole dish.
Add the lamb shanks and sear on all sides and remove, set aside.
Add the stock, juice, mustard, maple syrup and some salt and pepper to the saucepan and bring to a simmer. Return the lamb shanks, cover and simmer for approximately 2 hours, turning every half hour, until tender.
Serve with mashed or roast potatoes and wilted English spinach.