Ingredients
1/3 cup (80 millilitres) pure maple syrup
1 cup (250 millilitres) chicken stock
1 tablespoon dijon mustard
1 1/2 cup (375 millilitres) orange juice
8 french-trimmed lamb shanks
Method
1. In a large, deep flameproof casserole dish, combine syrup, stock, mustard and juice; add lamb, toss lamb to coat in syrup mixture.
2. Bring to the boil, then cover tightly. Reduce heat; cook lamb, turning every 20 minutes, about 2 hours or until lamb is tender.
3. Serve with lamb with roast potatoes and wilted baby spinach leaves, if desired.
Related
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