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Lamb Shanks with Seville Orange and Marmalade

Anticipating the arrival of Seville oranges in January so I can make marmalade is a special feeling for me, the prospect of something to look forward to in a month which can drag on. The pleasure of the Kitchen Shed filled with an intense scent of oranges while the marmalade cooks is in itself worth all the juicing and cutting peel into shreds … but it’s not all about marmalade.
I love using Seville oranges in savoury dishes too, where the bitter orange works really well with rich meat such as these lamb shanks. If you can’t get hold of Seville oranges, other varieties will work.
The slow cooking of the lamb results in meat which simply melts off the bone and when served with a bowl of mash provides the perfect winter warming comfort meal.


Kitchen Shed Top Tip

Make the most of the short Seville orange season by freezing either whole oranges or the juice and rind or by drying the rind in a low oven for a couple of hours. Sevilles preserved in this way are great to use later in stews and casseroles.


Lamb Shanks with Seville Orange and Marmalade


  • 4 lamb shanks
  • Plenty of freshly ground pepper
  • ½ teaspoon sea salt
  • 2 onions cut into quarters
  • 2 carrots thickly sliced
  • 3 celery sticks thickly sliced
  • 2 garlic cloves crushed
  • A knob of butter
  • 3 tablespoons plain flour
  • A sprig of thyme
  • 2 bay leaves
  • Zest of 1 Seville orange ( if you can’t get hold of a Seville, a regular orange will work )
  • 2 tablespoons marmalade
  • 500 ml (2 cups) red wine
  • 250 ml (1 cup) water
Preheat oven if using:
  • 160°C / 325°F /Gas Mark 3
  • Season the lamb shanks with a generous helping of freshly ground black pepper and the salt.
  • On a medium heat, add oil to a large frying pan and brown the lamb shanks.
  • Transfer the lamb to the casserole.
  • Gently brown the onions, carrots and celery sticks in the frying pan.
  • Add the garlic cloves and cook through for another minute before transferring to the casserole.
  • Melt the knob of butter on a low heat in the frying pan before adding the flour and stirring with a wooden spoon.
  • Cook through for a minute or two without browning the flour.
  • Add the wine and water a little at a time stirring continuously and allowing to thicken.
  • Add the orange zest and marmalade and bring to a simmer.
  • Pour your thickened sauce around the lamb shanks and vegetables.
  • Pop on the lid and cook in the oven for 2½ to 3 hours until tender.
  • Once cooked, carefully lift the lamb shanks and keep warm.
  • Remove the bay leaves and sprig of thyme and check the consistency of the sauce. Thicken with a little cornflour and water mix if necessary.
  • Serve with the vegetables and a large bowl of mash.

I’m entering Slow Cooked Lamb Shanks with Seville Orange and Marmalade into a few challenges this month:

And linking to:

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