This recipe is packed full of flavour with a fresh kick of orange. - TopicsExpress

This recipe is packed full of flavour with a fresh kick of orange. Delicious. PREPARATION TIME: 15 minutes COOK TIME: 120 minutes 6 lamb shanks, trimmed 4 tbsp plain flour 1 tsp sweet paprika 2 onions, chopped 2 cloves garlic, crushed 2 cups beef stock 1 cup orange juice Grated rind 1 orange 227 g pkt pitted prunes ½ cup barley 1 tbsp chopped fresh thyme leaves Preheat the oven to 160°C-180°C. Mix the flour and paprika in a plastic bag, season with salt and pepper. Add the lamb shanks and toss to coat. Reserve any remaining flour. Heat a large pan over a moderately high heat, add a little oil. Brown the shanks well on all sides. Remove and place them in a large casserole dish. Reduce heat in pan and add a little extra oil, the onion and garlic. Cook for 1-2 minutes, stir occasionally. Add the reserved flour, and cook a further minute. Stir in the beef stock and orange juice and, once a sauce is formed, add the prunes, barley, orange rind and thyme Pour over the shanks. Cover the dish tightly with its lid, place in oven. Cook for 2 hours or until shanks are very tender. Turn the shanks occasionally and adjust the heat as it cooks if needed. You may need to add a little beef stock or water if it appears too dry. To cook in a Slow Cooker: Brown the lamb shanks well and place in the slow cooker. Add the remaining ingredients. You may need to add a little beef stock or water if it appears that the liquid does not cover the lamb. Cover the slow cooker with its lid, cook on Low Setting for 8-10 hours or the High Setting for 4-5 hours. Simmer the lamb shanks gently and taste them to see if they’re ready. When it’s done the meat should be tender enough to fall from the bone with a fork. Best lamb cuts for or casseroling or braising: diced lamb forequarter, forequarter chops, shanks, frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg. - See more at: themainmeal.au/Cook/Recipes/Detail?recipe=c1baf8df-e7c1-48f4-988d-ee7f7f555b89#sthash.9f6t9MKq.dpuf