Crock Pot Spicy Lamb Shanks |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 6 |
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From Better Homes and Gardens. Ingredients:
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 |
Directions:
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.
4. 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.
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