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Categories:
lamb shanks lemon thyme rosemary garlic oranges orange rind orange white wine cardamom pods cinnamon salt butter chestnuts flat leaf parsley
Viewed: 27 - Published at: 6 years agoIngredients
- Serves 4
- 4 lamb shanks
- 1 teaspoon lemon thyme, chopped
- 1 teaspoon rosemary, chopped
- 1 garlic quorm, blanched and peeled
- 1 litre lamb stock - heated
- 2 oranges, peeled and segmented
- 3 pieces orange rind
- Juice of an orange
- 1/2 cup of dry white wine
- 3 cardamom pods, crushed & pods discarded
- 1 stick cinnamon
- Sea salt and pepper to taste
- Butter and a little extra virgin olive oil (evoo)
- 1 cup of chestnuts cooked in 3 cups of stock for 10 minutes and left to sit overnight.
- 3 tablespoons flat leaf parsley, chopped
Method
- Season the lamb shanks liberally with sea salt and freshly ground black pepper. Heat a little butter and evoo in a very heavy based saucepan large enough to hold all the shanks and seal on all sides. Deglaze with the white wine and leave to reduce for a bit. Add the garlic, half orange segments, juice and rind, with the herbs, cinnamon, cardamom, chestnuts and the lamb stock.
- Cover the shanks with a cartouche and tight fitting lid, place in an oven previously heated to 140C for 3 - 4.5 hours depending on the quality of the shanks, turning the shanks occasionally. Remove the lid, cartouche and cinnamon stick after 4 or so hours and continue to cook uncovered for an additional 1/2 hour - until the juices have thickened.
- Serve topped with the balance of orange segments and the flat leaf parsley.
