Slow-Cooked Lamb Shanks with Orange and Cinnamon - Better Homes & Gardens Australia
Pop this lamb shanks stunner in the oven and let it take its time. You’ll be rewarded with tender meat and a rich, aromatic sauce to remember.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.
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
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