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2
large oranges
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1 1/4
cups beef broth
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1 1/2
teaspoons ground cardamom
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1
teaspoon ground cumin
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1/2
teaspoon salt
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1/2
teaspoon ground turmeric
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1/2
teaspoon pepper
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5
carrots, peeled and cut into 2-inch lengths
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1 1/2
cups boiling onions, peeled*
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4
large cloves garlic, thinly sliced
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4
pounds lamb foreshanks (3 to 4)
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2
3-inch cinnamon sticks
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2
tablespoons water
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4
teaspoons cornstarch
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1/3
cup pitted kalamata or other black olives, halved if desired
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1
tablespoon snipped fresh cilantro
1. 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.
2. 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.
3. 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.
- Note *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.
- Variation 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.
- Servings Per Recipe 4,
- Calories 461,
- Protein (gm) 44,
- Carbohydrate (gm) 22,
- Fat, total (gm) 21,
- Cholesterol (mg) 150,
- Saturated fat (gm) 8,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 6,
- Sugar, total (gm) 8,
- Vitamin A (IU) 26142,
- Vitamin C (mg) 22,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 3,
- Sodium (mg) 760,
- Potassium (mg) 871,
- Calcium (DV %) 91,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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