Crock Pot Spicy Lamb Shanks
From better homes and gardens.
Steps
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 l.
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