Sandra Djohan

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Spicy Lamb Shanks


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

Instructions

  • Using a vegetable peeler, remove the orange part of the peel from 1 of the oranges . Cut the peel into thin strips (should have about 1/4 cup); set aside. Squeeze the juice from both oranges to make about 2/3 cup. In a small bowl stir together orange juice, broth, cardamom, cumin, salt, turmeric, and pepper. Set aside.
  • Place carrots, onions, and garlic in the 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.
  • When ready to serve,transfer the lamb shanks and vegetables to a serving   dish using a slotted spoon. Skim the fat from the cooking liquid. Remove and discard the cinnamon sticks. Measure 1 1/2 cups juices; transfer to a 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 and vegetables. Sprinkle with olives and cilantro. Makes 4 to 6 servings.
  • To make it easier to peel onions, place onions in a saucepan with water. Bring to boiling and cook for 30 seconds. Slice off the root ends and squeeze onions from peels.

Conventional

Method:

Prepare orange peel and orange juice mixture as above in Step 1. Place lamb shanks in a 5- to 6-quart Dutch oven. Top with orange peel and cinnamon sticks. Pour orange juice mixture over all. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Top with carrots, onions, and garlic. Cover and simmer for 30 minutes to 1 hour longer or until meat and vegetables are tender. Continue as in Step 3 except prepare and thicken the sauce in the Dutch oven.

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