4 lbs. meaty lamb shanks, cut into 3- to 4-inch pieces
6 inches stick cinnamon, broken into 1-inch pieces
1-1/4 C. lower-sodium beef broth
1-1/2 tsp. ground cardamom
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. black pepper
2 Tbsp. cold water
1 Tbsp. snipped fresh cilantro
Instructions
Using a vegetable peeler, remove the orange part of the peel from one of the oranges. Cut peel into thin strips (you should have about 1/4 cup). Squeeze juice from both oranges to make about 2/3 cup. Set aside.
In a 5- to 6-quart slow cooker combine carrot, onions and garlic. Add orange peel strips, the meat and cinnamon pieces. In a small bowl stir together orange juice, broth, cardamom, cumin, turmeric and pepper. Pour over mixture in cooker. Cover and cook on low heat setting for 8 to 9 hours or on high heat setting for 4 to 4-1/2 hours. Remove cinnamon pieces.
Using a slotted spoon, transfer meat and vegetables to a serving platter, reserving cooking liquid. Cover meat and vegetables with foil to keep warm.
For sauce, pour cooking liquid into a glass measuring cup; skim off fat. Measure 1-1/2 cups liquid. In a small saucepan combine water and cornstarch; stir in liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for two minutes more. Serve meat and vegetables with sauce. Sprinkle with cilantro.
Originally Submitted
1/4/2010
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