Ingredients
3 lamb shanks
1 each carrot, onion, celery, cut into pieces
1 tablespoon orange zests
1 tablespoon mustard
1 tablespoon raspberry jam
1 tablespoon ground juniper berry
Salt and pepper
3 round orange slices
Orange segments/ pomegranate seeds for garnish
1 each carrot, onion, celery, cut into pieces
1 tablespoon orange zests
1 tablespoon mustard
1 tablespoon raspberry jam
1 tablespoon ground juniper berry
Salt and pepper
3 round orange slices
Orange segments/ pomegranate seeds for garnish
Method
-Wash meat and pat dry.
-Heat water in the lower pan of the steamer, add vegetable to the top pan, cover and let boil.
-Combine orange zests, mustard, jam, spice and season with salt and pepper.
-Rub the shanks with the mixture.
-Place 3 pieces of heavy duty foil on a work surface spread 3 pieces of Parchment paper on top the foil.
-Set orange slices in the center, topped with the shanks.
-Pull up the sides of the foil, fold around the meat.
-Put the shanks in the top pan of the steamer, cover and cook for about one hour or until tender.
-Garnish with orange and pomegranate seeds, serve with the steamed vegetables.
-Heat water in the lower pan of the steamer, add vegetable to the top pan, cover and let boil.
-Combine orange zests, mustard, jam, spice and season with salt and pepper.
-Rub the shanks with the mixture.
-Place 3 pieces of heavy duty foil on a work surface spread 3 pieces of Parchment paper on top the foil.
-Set orange slices in the center, topped with the shanks.
-Pull up the sides of the foil, fold around the meat.
-Put the shanks in the top pan of the steamer, cover and cook for about one hour or until tender.
-Garnish with orange and pomegranate seeds, serve with the steamed vegetables.
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