LAMB SHANKS BRAISED IN ORANGE JUICE (Port Royal lamb shanks, from Jamaica, for four)
4 large, meaty lamb shanks, rinsed and patted dry
freshly ground black pepper
4 tablespoons unsalted butter
1 bay leaf
1 tablespoon vinegar
juice of 6 oranges
grated peel of 2 oranges
½ teaspoon Angostura bitters
½ teaspoon Pickapeppa hot pepper sauce
chicken stock, if necessary
2 egg yolks
- Rub the lamb shanks with salt and plenty of pepper.
- Heat the butter in a heavy, covered casserole, add the lamb and brown all over (about 8 minutes total per batch). Add the bay leaf, vinegar, orange juice and grated peel, bitters, hot pepper sauce and a little stock if necessary to barely cover the lamb. Cover and cook over low heat until the lamb is tender, about 1-½ hours.
- Remove the lamb shanks to a serving dish and keep warm. Remove excess fat from the pan liquid and boil to reduce to about 2 cups. Beat the egg yolks lightly and beat in 2 or 3 tablespoons of the hot liquid. Gradually add the egg mixture to the casserole, beating constantly. Do not allow the mixture to boil. When the sauce is thickened, pour over the lamb shanks.
from Elisabeth Lambert Ortiz, The Complete Book of Caribbean Cooking