Description
From better homes and gardens.
Ingredients
- Oranges
- Beef Broth
- Ground Cardamom
- Ground Cumin
- Salt
- Ground Turmeric
- Pepper
- Carrots
- Boiling Onions
- Garlic Cloves
- Lamb Shanks
- Cinnamon Sticks
- Water
- Cornstarch
- Kalamata Olives
- 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
- 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