Casserole needs to be cooked at around 160 degrees Celsius, any higher and you will be boiling the meat making it tough.

Ingredients

• 4 tablespoon seasoned flour
• 1 teaspoon paprika
• 4-6 lamb shanks, ends trimmed of knuckle
• 2 tablespoon oil
• 2 onions, peeled and chopped
• 2 teaspoons minced garlic
• 2 cups beef stock
• 1 cup orange juice
• 227 gram packet prunes (preferably pitted)
• 1/2 cup barley
• grated rind one orange
• 1 tablespoon chopped fresh thyme

Method

1. Mix seasoned flour and paprika, in a plastic bag. Add the lamb shanks and toss to coat. Reserve any remaining flour.
2. Heat the oil in a flame-proof casserole or frying pan and brown the lamb shanks, a few at a time. Set aside. Stir in onions and garlic and cook 2 minutes. Add the remaining flour and cook a further minute.
3. Stir in the beef stock and orange juice and once a sauce if formed add the prunes, barley, orange rind and thyme. Return the lamb shanks to the casserole or transfer all ingredients to one. Cover.
4. Bake at 160 degrees Celsius for 2 – 2 1 /2 hours or until the meat is tender. Season with salt and pepper if wished before serving.

Cooks Tips

Seasoned flour is prepared from plain flour, with a good seasoning of salt and pepper. If wished a little dry mustard can also be added.