Recipe(tried): Curried Lamb Shanks with Orange-Wine Glaze with Java Rice

CURRIED LAMB SHANKS WITH ORANGE-WINE GLAZE

Wonderful recipe for a dinner party. Make it ahead, can be frozen in a ziploc, defrosted overnight and then baked. Can double or triple sauce ingredients (without more lamb) if more sauce is desired.

4 lamb shanks
2 tbsp curry powder
2 tbsp oil
4 cloves garlic, mashed well
2 tsp grated lemon peel
1/2 tsp grated ginger
1 tsp salt
1 tsp oregano
1 lb (or more) mushrooms, thickly sliced
FOR THE SAUCE:
2 cups dry white wine
2 cups orange juice
0-2 tbsp cornstarch (may add after removal from oven but mix with 1/4 cup water and add slowly, stirring)
2 tbsp chopped parsley
FOR SERVING:
Hot cooked egg noodles or Java Rice (recipe follows)

Mix together curry powder, oil, garlic, lemon peel, ginger, oregano, and salt. Rub on the lamb shanks. Place in casserole with the mushrooms.

For the sauce, mix together wine, orange juice, cornstarch and parsley; gently pour over top of lamb mixture.

Bake 2 hours at 350 degrees F.

Serve with egg noodles, or Java Rice - recipe below.

TO MAKE AHEAD:
If desired, more dietetic, hold cornstarch, bake ahead, then remove meat and other solids. Refrigerate overnight. To reheat, skim off solid fat, return meat and heat through (add cornstarch and lightly simmer for a minute).

JAVA RICE

3 cups water
1 1/2 cups uncooked rice (jasmine or basmati is nice)
1/4 cup butter
3 tsp powdered beef stock
2 tsp curry powder
1/4 cup raisins (if desired)

Place all ingredients in a saucepan. Bring to boil, stir and lower heat to simmer or lower. Cook, covered 20 minutes. ENJOY!!!