Slow-Cooked Lamb Shanks with Orange and Cinnamon - Better Homes & Gardens Australia

Ingredients

• 4 French-trimmed lamb shanks
• Sea-salt flakes and freshly ground black pepper, to season
• 100ml extra virgin olive oil
• 4 sticks celery, finely sliced
• Rind of 1/2 orange, peeled into strips
• 4 eschalots, peeled, halved
• 8 cloves garlic, smashed in their skins
• 6 sprigs thyme
• 1 Tbsp cumin seeds
• 2 cinnamon sticks
• 1 small red chilli, halved
• 1 sweet potato, peeled
• 1 bunch baby carrots, scrubbed
• 2 Tbsp tomato paste
• 1L chicken stock
• 2 Tbsp chopped flat-leaf parsley leaves, to serve