Orange Lamb Shanks - cooking recipe

Ingredients

2 lamb shanks (about 3/4 lb. each) or 1 1/2 to 2 lb. beef short ribs
2 Tbsp. cooking oi
2 tsp. finely shredded orange peel
snipped parsley (optional)
3/4 c. orange juice
2 Tbsp. teriyaki sauce
1 clove garlic, minced
1 tsp. curry powder
hot cooked rice
quartered orange slices (optional)
green onion fan (optional)

Preparation

In a 10-inch skillet or 3-quart saucepan, brown the lamb shanks in hot oil; drain off excess fat.
Combine the orange peel, orange juice, teriyaki sauce, garlic and curry powder; pour over meat.
Cover and simmer for 1 to 1 1/4 hours, or until meat is tender, turning occasionally.
Skim fat from pan juices.
Serve meat and pan juices over rice.
Garnish with quartered orange slices, snipped parsley and a green onion fan, if desired.
Makes 2 servings.