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Braised and Grilled Lamb Shanks https://www.metro.ca/userfiles/image/recipes/jarrets-agneau-orange-moutarde-dijon-5303.jpg PT20M PT3H00M PT5H20M
Trim and season lamb shanks.In a casserole, lay lamb shanks on top of the mirepoix, add water to cover and simmer for 21/2 hours. Remove and reserve shanks.In a bowl, combine marinade ingredients.Put hot shanks in marinade, turning to coat evenly, and marinate for 2 hours.Preheat barbecue to high.Drain shanks and lay them on the hot grill.Reduce heat to medium, and grill shanks 5 - 6 minutes per side.
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4 lamb shanks 2 cups (500 mL) finely diced carrot, onion, leek, garlic (mirepoix) marinade 2 Tbsp. (30 mL) honey 1/4 cup (60 mL) Dijon mustard 1/4 cup (60 mL) orange juice 1 orange, diced 1 bunch thyme, chopped 2 garlic cloves, chopped 1 tsp. (5 mL) coarse black pepper 5 bay leaves 1/4 cup (60 mL) coarsely chopped fresh ginger sufficient quantity, olive oil Salt and pepper to taste
Braised and Grilled Lamb Shanks

Braised and Grilled Lamb Shanks

Rate this recipe
9 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
3:00
COOKING
5:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    lamb shanks
  • 2 cups
    (500 mL)
    finely diced carrot, onion, leek, garlic (mirepoix)

  • marinade
  • 2 Tbsp.
    (30 mL)
    honey
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    CAPILANO MANUKA HONEY

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  • 1/4 cup
    (60 mL)
    Dijon mustard
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  • 1/4 cup
    (60 mL)
    orange juice
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    SELECTION ORANGE JUICE

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    $2.49 ea.

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    MINUTE MAID FROZEN ORANGE JUICE OR BACARDI MIXERS

    2 for $3.00

    SELECTED SIZES, SELECTED VARIETIES OR 1.79 EA.


    SAVE $1.50
    MINUTE MAID JUICE

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    8 x 200 ml, SELECTED VARIETIES


    SAVE $2.98 ON 2. 20 BONUS Reward Miles when you buy 2
    SIMPLY ORANGE JUICE

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  • 1
    orange, diced
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    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


    ORGANIC NAVEL ORANGES

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    TANGERINES | CARA CARA ORANGES

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    LARGE SEEDLESS NAVEL ORANGES

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    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


  • 1 bunch
    thyme, chopped
  • 2
    garlic cloves, chopped
  • 1 tsp.
    (5 mL)
    coarse black pepper
  • 5
    bay leaves
  • 1/4 cup
    (60 mL)
    coarsely chopped fresh ginger

  • sufficient quantity, olive oil
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  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Trim and season lamb shanks.

In a casserole, lay lamb shanks on top of the mirepoix, add water to cover and simmer for 21/2 hours. Remove and reserve shanks.

In a bowl, combine marinade ingredients.

Put hot shanks in marinade, turning to coat evenly, and marinate for 2 hours.

Preheat barbecue to high.

Drain shanks and lay them on the hot grill.

Reduce heat to medium, and grill shanks 5 - 6 minutes per side.

Source : Chef Ian Perreault

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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