Asian-style lamb shanks, simmered in an orange-teriyaki sauce until fork-tender.

Orange Lamb Shanks

2 lamb shanks

2 tablespoons vegetable oil

2 tablespoon grated orange rind

3/4 cup fresh orange juice

2 tablespoons teriyaki sauce

2 garlic cloves, finely minced

1 teaspoon curry powder

Hot cooked rice for accompaniment

1. Brown lamb shanks in hot oil in a large skillet over medium heat; drain.
2. Combine orange rind, orange juice, teriyaki, garlic and curry powder in a small bowl; pour over lamb shanks. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender, turning occasionally.
3. Remove lamb from skillet, reserving pan juices in skillet. Bone lamb and coarsely chop meat.
4. Skim fat from reserved juices. Serve lamb over hot cooked rice with the pan juices.

Makes 2 servings.