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    You are at:Home»Dairy-Free Recipes»Entrees»Braised Lamb Shanks in Orange Sauce

    Braised Lamb Shanks in Orange Sauce

    1
    By Alisa Fleming on April 17, 2008 Entrees

    This recipe for braised lamb shanks was shared with us by Eileen Goltz, the author of Perfectly Pareve. For more great Passover recipes by Eileen, enjoy this Mushroom Schnitzel, Super Duper Olive Spread, Vegan Winter Squash with Apricot Stuffing, and Honey Almond Cake.

    Special Diet Notes: Braised Lamb Shanks in Orange Sauce

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and top food allergy-friendly.

    Braised Lamb Shanks in Orange Sauce
     
    Print
    Prep time
    20 mins
    Cook time
    55 mins
    Total time
    1 hour 15 mins
     
    This recipe requires at least several hours for the marinate to infuse the lamb.
    Author: Eileen Goltz
    Serves: 2 servings
    Ingredients
    • 2 to 4 lamb shanks
    • 2 teaspoons basil, finely minced
    • 2 teaspoons oregano, finely minced
    • 2 teaspoons rosemary, finely minced
    • 1 cup orange juice (can use the juice of 2 oranges)
    • 1 whole orange, zest of
    • 2½ cups Merlot
    • 4 to 6 garlic cloves, minced
    • Salt
    • Fresh ground black pepper
    • 2 tablespoons olive oil
    • 1 cup chicken broth, can use water
    Instructions
    1. Combine the basil, oregano, rosemary, orange juice, orange zest, Merlot and garlic and pour over the rinsed lamb shanks in a wide glass dish. Shanks should be in a single layer. Turn the shanks to coat and cover.
    2. Marinate two hours at room temperature, turning the meat every half hour, or marinate in the refrigerator, turning meat occasionally.
    3. Remove the shanks from the marinade and dry them with paper towels. Reserve the marinade.
    4. Preheat the oven to 450ºF.
    5. Season the lamb with a pinch of salt and freshly ground black pepper. Heat a large skillet over high heat for 20 seconds. Add the olive oil and heat for 10 seconds, then lower the heat to medium-high and add the lamb shanks.
    6. Cook each side for approximately two minutes until browned on all sides.
    7. Place shanks in a single layer in a casserole dish and pour the chicken stock into the hot pan. Scrape up any meat particles, add them to the reserved marinade and pour over the shanks in the casserole and cover with a lid (use foil if no lid).
    8. Put casserole in the preheated oven and immediately reduce the heat to 350. The hot oven will sear the meat initially, but the mixture needs to cook at a lower temperature or the meat will toughen.
    9. Roast for 45 minutes, then baste and cook for another hour to 90 minutes or until the meat is very tender and easily pulls away from the bone. If the liquid has reduced greatly, add ½ cup of water to the pan.
    10. Remove the shanks to a serving platter and keep warm. If the gravy is too watery, boil the liquid down five to 10 minutes, or until it is the consistency of tomato sauce.
    11. Drizzle some of the sauce over the shanks and serve.
    3.5.3226
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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