Crock Pot Spicy Lamb Shanks

Name: Crock Pot Spicy Lamb Shanks
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 4-6 serving(s)
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

Submitted by MsPia

"From Better Homes and Gardens."

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Ready In:: 8hrs 25mins
Ingredients:: 16
Serves:: 4-6

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

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.
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.

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Reviews

Delicious, quick and easy. The house smelled wonderful while this was cooking. My husband says this is a definite keeper.

Chef Jo 1491332

RECIPE SUBMITTED BY

MsPia

Louisville

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com

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