• 4 neatly trimmed lamb shanks
  • 500g Kerrygold Garlic & Herb Butter
  • 330ml cider or ale
  • 500ml orange juice
  • 1 orange (sliced into 6 pieces with peel on)
  • Salt
  • Pepper
  • Ground ginger
  • Olive oil


Recipe by John Burger of FLAVA Restaurant
  1. Preheat the oven to 200°C.
  2. Sear and brown the lamb shanks in a large frying pan with olive oil.
  3. Lightly coat the shanks with excess oil and spice (salt, pepper and ginger).
  4. Allow the lamb shanks to rest for approximately 20 minutes.
  5. While the shanks are resting, pour the cider/ale and orange juice into a cast iron roasting pot (preferably cast iron). Slice the butter into strips and add this to the pot.  Add the sliced orange to the pot.
  6. Neatly place the seared shanks into the mixture and coat with olive oil.
  7. Cover the shanks with wax paper.
  8. Place in an oven preheated to 200°C for 1 hour.
  9. After 1 hour, reduce the heat to 150°C and roast for 2 hours.
  10. Remove the shanks and allow to rest before serving.
  11. Place all the remaining juice in a saucepan and reduce until thick and pourable.

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