Serve this lam recipe with a half a cup of Ming Tsai's Clementine Marmalade on the side.


  • 4 hind lamb shanks

  • 2 large white onions, roughly chopped

  • 3 carrots, roughly chopped

  • 3 celery stalks, roughly chopped

  • 1 bottle dry wed wine, like a Cabernet

  • 1/2 cup soy sauce

  • 1 cup brown sugar

  • 4 oranges, washed & quartered

  • Juice of 1 lemon

  • 2 cups orzo, blanched

  • 2 tablespoons sliced scallions

  • Grapeseed or canola oil for cooking

  • Kosher salt and freshly ground black pepper


  • 1.

    Season lamb with kosher salt and freshly ground black pepper. In a large casserole lightly coated with oil over high heat, brown lamb until nicely caramelized, about 6-8 minutes. Remove lamb to a plate. In that same casserole, add onions, carrots and celery and season; sauté until softened, about 3 minutes. Deglaze with red wine and reduce by 50%. Add orange quarters, soy sauce and brown sugar. Stir to combine and taste liquid; season if necessary. Add lamb shanks, bring liquid to a boil, cover and reduce heat to low. Simmer for about 3-4 hours or until meat is falling off bone. In a large saute pan over medium-high heat, combine 1/2 cup braising liquid, lemon juice, orzo and scallions. Toss to combine and heat through. Mound orzo on platter and top with lamb shanks, spoon braising liquid over and top with Clementine Marmalade.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1671kj
  • Fat Total 77g
  • Saturated Fat 30g
  • Protein 97g
  • Carbohydrate 112g
  • Sugar 56g
  • Sodium 2506mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Maria157Report
Wow what flavor, the lamb shanks are so tender & the stick marmalade like sauce is absolutely
Delicious, I had it with creamy potato mash & French style peas... my husband loved it definitely a keeper.