Shoulder of Lamb in Orange Juice

use a cheap supermarket off the shelf cut

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Ingredients

250 g	shoulder of lamb with the fat, diced into cm cubes
2	onions, chopped
¹/₂ clove(s)	garlic, chopped
1 cube(s)	instant lamb stock
200 ml	orange juice
2	bay leaves
sprig(s)	thyme
	sauce thickener, e.g. bisto gravy granules (in uk) or
1 tbsp	flour and butter (beurre manié, kneaded butter)
	seasoning of your choice, to taste
	olive oil

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 1 hr 30 min / Grade of difficulty: easy / Calories per portion: n/a

Use a deep frying pan with lid.

Herbs of choice may be added, thyme is good and bay leaf is also very good, rosemary I find can be a bit strong in flavour, the choice is yours.

Put the meat with onions, garlic and herbs in a pan with plenty of olive oil, brown a little, then add the orange juice to cover the ingredients. Add the stock cube, season and cover with a lid. Cook for at least an hour on low heat. Alternatively place into the oven at 160°C.

Check from time to time, add more orange juice if needed. When ready, thicken my way with bisto or with flour and butter kneaded together (buerre manié). Cook for another 10 minutes, then adjust seasoning and serve.