I tried this AWW recipe the other day and had to post this up as it’s too good to be true. Especially good on a cold winter night….
maple lambshanks
- 1/3 cup (80ml) pure maple syrup
- 1 cup (250ml) chicken stock
- 1 tablespoon dijon mustard
- 1½ cups (375ml) orange juice
- 8 french-trimmed lamb shanks (2kg)
Combine syrup, stock, mustard and juice in large flameproof casserole dish and add the lamb.
Toss the lamb to coat in syrup mixture. Bring to the boil then cover tightly.
Reduce heat and cook lamb, turning every 20 minutes. Cook for about 2 hours or until lamb is tender.
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When the lamb is cooked, skim as much fat as possible off the top and return the sauce to the stove to reduce down. Serve with mash and some wilted spinach.