Prep 25 mins
Cook 8 hrs
From Better Homes and Gardens.
- 2 large oranges
- 1 1⁄4 cups beef broth
- 1 1⁄2 teaspoons 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 garlic cloves, thinly sliced
- 4 lbs lamb shanks (3 to 4)
- 6 inches cinnamon sticks
- 2 tablespoons water
- 4 teaspoons cornstarch
- 1⁄3 cup kalamata olives or 1⁄3 cup other black olives, halved if desired
- 1 tablespoon fresh cilantro
- 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.
Delicious, quick and easy. The house smelled wonderful while this was cooking. My husband says this is a definite keeper.