Algerian Lamb Shanks With Orange And Cardamom Recipes

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ORANGE BRAISED LAMB SHANKS



Orange Braised Lamb Shanks image

Make and share this Orange Braised Lamb Shanks recipe from Food.com.

Provided by PetsRus

Categories     Lamb/Sheep

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 15

4 lamb shanks
1 carrot, diced finely
1 medium onion, diced finely
2 celery ribs, diced fine
2 -3 tablespoons olive oil
2 -3 sprigs fresh thyme
2 bay leaves
2 garlic cloves, finely chopped
2 oranges, juice and zest of, finely grated (no pith)
1 lemon, juice and zest of, finely grated (no pith)
1 tablespoon tomato paste (concentrated tomato puree)
1 1/2 cups white wine
1 cup lamb stock (or water)
salt and pepper
1/2 cup fresh parsley, chopped

Steps:

  • Preheat oven to 300°F.
  • In a suitable casserole dish, sweat the diced vegetables in some of the olive oil without browning until tender.
  • Add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of the orange zest and juice (retain a few pinches of zest and 1 tbsp of juice).
  • Bring to the boil and lower to a gentle simmer.
  • Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go.
  • Transfer to the casserole dish and cover with its lid.
  • Transfer to the oven and cook for approx 2hours or until the meat is completely tender and coming off the bone.
  • Remove the shanks from the pan and keep warm while you finish the sauce.
  • Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity, boil to reduce if you think it needs it.
  • Stir in the reserved juice to refresh the citrus flavour.
  • Serve one lamb shank on each warmed plate with a generous amount of sauce spooned over.
  • Sprinkle each shank with a little parsley and a pinch of the reserved zest.

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