Citrus-Glazed Lamb Shanks With Rice Recipe

About this recipe

A flavorful dinner dish featuring tender lamb shanks simmered in a tangy orange and teriyaki glaze, served over fluffy rice and garnished with fresh herbs and citrus slices.

Ingredients

• 50G Picard Chopped Flat Parsley
• 30G Mill & Mortar Organic Orange Peel, 30G
• 850 Ml Tropicana Long Life Pure Original Orange Fruit Juice With Bits
• 100 G Jumbo Garlic 100g
• 850G Riseria Campanini 3 Cereals Rice, 850G
• 1 Bunch Spring Onions 1 Bunch
• 1.5 Kg Orchardworld Seedless Easy Peeler Box
• - Ktc Vegetable Oil
• 150 Ml Saitaku Teriyaki Sauce
• 290G Portland Mills Jamaican Curry Powder, 290G

Instructions

1. 1. Heat 2 tablespoons of cooking oil in a 10-inch skillet or 3-quart saucepan over medium-high heat. Add 2 peeled and quartered oranges and cook until lightly caramelized, then drain off any excess fat.
2. 2. In a small bowl, mix 2 teaspoons of orange peel, 3/4 cup of orange juice, 2 tablespoons of teriyaki sauce, 1 minced clove of garlic, and 1 teaspoon of curry powder.
3. 3. Pour the orange mixture over the caramelized oranges. Cover the skillet or saucepan and reduce the heat to low. Simmer for 1 to 1 1/4 hours, stirring occasionally, until the flavors meld together.
4. 4. Skim any fat from the pan juices and adjust seasoning if needed.
5. 5. Cook 2 cups of rice according to package instructions while the orange mixture is simmering.
6. 6. Serve the orange mixture over the cooked rice, spooning the pan juices on top.
7. 7. Garnish with quartered orange slices, 2 tablespoons of snipped parsley, and a green onion fan if desired. Serve immediately.