Orange Lamb Shanks (serves 2)

2 lamb shanks (about 3/4 pound each) or 1 1/2 to 2 pounds beet short ribs
2 tablespoons cooking oil
2 teaspoons finely shredded orange peel
3/4 cup orange juice
2 tablespoons teriyaki sauce
1 clove garlic, minced
1 teaspoon curry powder
Hot cooked rice (for serving)
OPTIONAL GARNISHES:
Quartered orange slices
Snipped fresh parsley
Green onion fan

In a 10-inch skillet or a 3-quart saucepan brown the lamb shanks in hot oil; drain off excess fat.

Combine the orange peel, orange juice, teriyaki sauce, garlic, and curry powder; pour over meat. Cover and simmer for 1 to 1 1/4 hours or till meat is tender, turning occasionally. Skim fat from pan juices.

Serve meat and pan juices over rice. Garnish with quartered orange slices, snipped parsley, and a green onion fan, if desired.

Mrs. Anna T. Zukas, Euclid, Ohio

Makes 2 servings
From: Recipelink.com
Source: Magazine recipe clipping, Better Homes and Gardens, not dated