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Lamb Shanks  Ingredients  4-6 lamb shanks, trimmed of end knuckle  4 Tbsp flour, seasoned with salt and pepper  1 tsp paprika  2 Tbsp oil  2 onions, peeled and chopped  2 tsp minced garlic  2 cups beef stock  1 cup orange juice  227g packet pitted prunes  ½ cup barley  Grated rind 1 orange  1 Tbsp chopped fresh thyme Method Mix the seasoned flour and paprika in a plastic bag, add the lamb shanks and toss to coat. Reserve any remaining flour. Heat the oil in a flameproof casserole or frying pan and brown the lamb shanks, a few at a time. Set aside. Stir in the onions and garlic and cook 2 minutes. Add the remaining flour and cook a further minute. Stir in the beef stock and orange juice and, once a sauce is formed, add the prunes, barley, orange rind and thyme. Return the lamb shanks to the casserole or transfer to one. Cover and bake at 160°C for 2-2½ hours or until the meat is tender. Season with salt and pepper if wished before serving.

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