Orange Maple glazed Lamb Shanks

These sticky Glazed Lamb shanks were so popular I could have made two bowls of these shanks – the bones were licked clean and the only conversation to be heard was ‘mmmm’ ‘nomnomnom’.  

I think they liked it. 
I think one shank per person is plenty but the lads disagreed and gnawed on two each.

Thanks to Donna Hay for the inspiration for such a hearty aromatic lamb recipe.

Preparation         10 minutes

Cooking              15 minutes stove-top then 3 – 3 ½ hours in the oven. Needs occasional basting

Ingredients

8 Frenched Lamb Shanks

1 tablespoon olive oil

Sea Salt and cracked pepper to taste

¾ litre salt reduced chicken stock

4 cloves garlic crushed

½ cup maple syrup. Use real maple syrup but does not need to be premium brand

1/3 cup brown sugar

1/3 cup malt vinegar

Peel of 1 well washed orange

3 sprigs rosemary

1/3 cup orange juice

Chopped mint for garnish

Method

You will need a wide deep heavy cooking pot with a tight fitting lid. I use my wide red cast iron lidded pot

Preheat oven to 180˚ C.

Season the lamb with sea salt and pepper.

On the stovetop - Heat the oil in the pan and brown the shanks, in batches if necessary.

Remove the lamb and add the stock, garlic, syrup, sugar, vinegar, rosemary, orange juice and peel. Bring to the boil the reduce heat and add the lamb shanks. 

Remove from stovetop, cover the pot ensuring lid is tightly sealed and place in oven.

Cook for 2 ½ hours checking and turning the shanks after 1 hour.

After 2 ½ hours, increase oven temp to 220 ˚ C. Remove the lid.  Roast for further 30 – 45 minutes uncovered but you need to turn and baste the shanks every 15 minutes until sauce thickens and shanks are deep golden and sticky glossy.

Remove the shanks and keep warm whilst you strain the juices and skim off the fat.

Taste and add a little more salt or pepper to your taste.

Then pour some of the sauce over the lamb and serve the remainder in a jug.

Serve with mint sauce. (Beerenburg from South Australia make a nice one if you don’t have time to make your own).

Sprinkle with finely shredded mint.

Is delicious served with either crunchy roasted potatoes or a combination of mashed potatoes, sweet potato or pumpkin and also lots of steamed greens.

                                        Enjoy!  Colleen