here it is, they just don't put the word orange into the name, Enjoy!
Spicy Lamb Shanks
4 to 6 servings
Prep: 25 minutes
Cook: 8 to 9 hours
Ingredients
2 large oranges
1 1/4 cups beef broth
1 1/2 teaspoon 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 cloves garlic, thinly sliced
4 pounds lamb foreshanks (3 to 4)
2 3-inch cinnamon sticks
2 tablespoons water
4 teaspoons cornstarch
1/3 cup pitted kalamata or other black olives, halved if desired
1 tablespoon snipped 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. 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.
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.
