Orange Lamb Shanks

• 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)

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

lamb shanks, cooking oi, orange peel, parsley, orange juice, teriyaki sauce, clove garlic, curry powder, rice, orange slices, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1017908 (may not work)