Recipe Details
Title B-Orange braised lamb shanks
Author Hugh Fearnley-Whittingstall
Portions 4
Created 16th February 2015 09:57 am
Weight (Per Portion)

One portion of this dish weighs approximately 313.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Carrots1 Medium
Onions, raw1 Medium
Celery2 Unit
Oil, olive3 Tablespoon
Thyme, fresh1 Bunch
Bay leaf, dried2 Unit
Garlic2 Clove
Tomato, puree1 Tablespoon
Stock, lamb, liquid250 Millilitre
Orange, juice160 Millilitre
Orange, zest60 Millilitre
Lemon, juice45 Millilitre
Lemon, peel15 Millilitre
Salt, table1 Pinch
Pepper, black1 Pinch
Wine, white, dry375 Millilitre
Parsley, raw10 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 244
Protein 6.10%
Other Carbohydrate 5.55%
Sugar 9.33%
Fat Saturated 8.22%
Fat Unsaturated 19.11%
Fiber 14.07%
Sodium 11.10%
Salt 11.87%
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Recipe Method
1. Preheat the oven to 150C/300F/Gas Mark 2. 2. In a suitable casserole dish, sweat the finely diced carrot vegetables in some of the olive oil, without browning, until tender. 3. Add the thyme, bay leaves, finely chopped garlic, tomato puree or sieved roasted tomatoes, wine and lamb stock or water, along with most of the orange zest (no pith) and juice (retain a few pinches of zest and 1 tbsp of juice). Bring to the boil and lower to a gentle simmer. 4. Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and freshly ground black pepper as you go. 5. Transfer to the casserole dish and cover with its lid. Cook in the oven until the meat is completely tender and coming off the bone. 6. Remove the shanks from the pan and keep warm while you finish the sauce. Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity. Boil to reduce if you think it needs it. 7. Stir in the reserved juice to refresh the citrus flavour. 8. Serve one lamb shank on each warmed plate with a generous amount of sauce spooned over. Sprinkle each shank with a little fresh chopped parsley and a pinch of the reserved zest.