Maple syrup-glazed lamb shanks

Serving size: Serves 4
Cooking time: More than 2 hours



INGREDIENTS

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)

METHOD

Combine syrup, stock, mustard and juice in large deep flameproof casserole dish, add lamb; toss lamb to coat in syrup mixture.

Bring to the boil then cover tightly. Reduce heat; cook lamb, turning every 20 minutes, about 2 hours or until lamb is tender.

Serve with lamb with roast potatoes (see page 368) and wilted baby spinach leaves, if desired.

Nutritional count per serving: 5.2g total fat (2.4g saturated fat); 1668kJ (399 cal); 25.7g carbohydrate; 61.1g protein; 0.3g fibre