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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large frypan or saucepan, I use my cast iron dutch oven, heat oil over medium high heat, brown lamb on all sides. | 2. Sprinkle with salt and pepper. | 3. Drain off fat. | 4. In bowl, combine orange rind and juice, teriyaki sauce, garlic and curry powder, pour over lamb. | 5. Bring to boil. | 6. Reduce heat, cover and simmer, turning occasionally, for 1 to 1 1/4 hours or until lamb is tender. | 7. Transfer to plate, tent with foil and let stand for 10 minutes. | 8. Meanwhile, skim fat from pan juices. | 9. In bowl, whisk flour into 1/4 cup of the pan juices, whisk back into pan and simmer, whisking for about 5 minutes or until slightly thickened. | 10. Serve over lamb. | 11. Garnish with orange slices and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
lamb shank	4			1613.8703	0.0	359.0408	9.0667
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
orange	4	teaspoons	grated rind	7.05	1.7625	0.141	0.018000000000000002
orange juice	1 1/2	cups		167.4	38.688	2.6039999999999996	0.7440000000000001
teriyaki sauce	1/4	cup		64.08	11.2032	4.2696	0.0144
garlic	2	cloves	smashed	8.94	1.9836	0.3816	0.03
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
purpose flour	2	tablespoons		1613.8703	0.0	359.0408	9.0667
orange	1		sliced	2.2312	0.5489999999999999	0.046	0.0106
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.