Name: Braised lamb shank with orange and soy
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 6 servings
Ingredients: 45 ml olive oil; 4-6 lamb shanks; salt and black pepper; 15 ml cake flour; 500 ml lamb stock or chicken stock; 125 ml soy sauce; 1 orange peeled rind and juiced; 3cm fresh ginger finely grated; 60 ml dark brown sugar muscovado or demerara; 2 star anise; 1 cinnamon stick; 3 cardamom pods

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Ingredients (12)

45 ml	olive oil
4-6	lamb shanks
	salt and black pepper
15 ml	cake flour
500 ml	lamb stock — or chicken stock
125 ml	soy sauce
1	orange — peeled rind and juiced
3cm	fresh ginger — finely grated
60 ml	dark brown sugar — muscovado or demerara
2	star anise
1	cinnamon stick
3	cardamom pods

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Method:

In a large wide heavy based pot that can also go into the oven (with lid), heat the oil over high heat and brown the shanks on all sides. Season them with salt & pepper and sprinkle with flour, while they are browning.

Pre-heat the oven to 160 C.

In a mixing bowl or jug, mix the stock, soy, orange juice and rind, grated ginger, brown sugar, star anise, cinnamon and cardamom. Stir well, then pour the mixture into the pot. Stir to loosen any sticky bits on the bottom, then bring to a simmer.

Cover with a lid and transfer to the oven to cook for about 2,5-5 hours, or until the shanks are tender enough to gently fall from the bone when prodded with a fork.

Serve hot with cauliflower puree or mashed potato or asian noodles, and steamed greens like broccolini.

Supported by the Red Meat Industry of SA – Recipes and styling Ilse van der Merwe – The Food Fox and photos by Tash Seccombe.