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Spicy Lamb Shanks

Source of Recipe


Better Homes & Gardens, March 2002






List of Ingredients



• 2 large oranges
  
• 1-1/4 cups beef broth
  
• 1-1/2 tsp ground cardamom
  
• 1 tsp ground cumin
  
• 1/2 tsp salt
  
• 1/2 tsp ground turmeric
  
• 1/2 tsp pepper
  
• 5 carrots, peeled and cut into 2-inch lengths
  
• 1-1/2 cups boiling onions, peeled *
  
• 4 large cloves garlic, thinly sliced
  
• 4 lbs. lamb foreshanks (3 to 4)
  
• Two 3-inch cinnamon sticks
  
• 2 Tbsp water
  
• 4 tsp cornstarch
  
• 1/3 cup pitted kalamata or other black olives, halved if desired
  
• 1 Tbsp snipped fresh cilantro
  






Instructions



1. Using a vegetable peeler, remove the orange part of the peel from one of the oranges. Cut into thin strips (you should have about 1/4 cup); set aside. Squeeze juice from both oranges to make about 2/3 cup. In a small bowl stir together juice, broth, cardamom, cumin, salt, turmeric and pepper. Set aside.
   
   
2. Place carrots, onions and garlic in bottom of a 5- to 6-quart crockery cooker. Top with lamb shanks, strips of orange peel, and cinnamon sticks. Pour orange juice mixture over all. Cover and cook on low-heat setting for 8 to 9 hours or until lamb pulls easily from the bone.
   
   
3. To serve, transfer lamb shanks and vegetables to serving dish using a slotted spoon. Skim fat from cooking liquid. Remove and discard cinnamon sticks. Measure 1-1/2 cups juices; transfer to small saucepan. Combine water and cornstarch; add to saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.
   
   Spoon sauce over lamb. Sprinkle olives and cilantro.
   
   Serves 4 to 6