Allyson Gofton shows us how to make this simple, yet delicious recipe suitable for an oven casserole or the slow cooker. 

Serves 4-6

• Preparation time: 15 minutes
• Cooking time: 2 – 2½ hours

Ingredients

• 4-6 Quality Mark lamb shanks, ends trimmed of knuckle
• ¼ C seasoned flour
• 1 tsp paprika
• 2 onions, peeled and chopped
• 2 tsp minced garlic
• 2 C beef stock
• 1 C orange juice
• 1 C chopped prunes or currants
• ½ C barley or rice
• grated rind one orange
• 1 Tbsp chopped fresh thyme (or ½ teaspoon dried)

Method

Preheat the oven to 160°C.

Mix the seasoned flour and paprika, in a plastic bag, add the lamb shanks and toss to coat. Reserve any remaining flour.

Heat a good dash of oil in a frying pan and brown 2-3 lamb shanks at a time. Transfer to a casserole dish.

Add a dash more oil and stir in onions and garlic. Cook for 2 minutes. Add the remaining flour and cook a further minute.

Stir in the beef stock and orange juice to make a smooth sauce and then add the prunes, barley, orange rind and thyme. Pour over the lamb shanks and cover.

Bake in the preheated for 2 – 2 ½ hours or until the meat is tender. Serve the lamb shanks with your favourite vegetables. Alternatively cook in a slow cooker on low for 7-8 hours.