Orange and cardamom lamb shanks
|¼ cup||Flour, seasoned|
|4||Lamb shanks, find large shanks (hind quarters)|
|3 Tbsp||Cooking oil|
|2||Onions, thinly sliced|
|4||Garlic cloves, thinly sliced|
|4 cm||Fresh ginger, grated|
|1||Orange, peeled and left to dry|
|400 g||Chopped tomatoes|
|2 Tbsp||Brown sugar|
|3 Tbsp||Balsamic vinegar|
|2 Ltr||Beef stock|
- Dust the lamb shanks in the seasoned flour. Heat a cast iron pan with oil and brown the lamb shanks all over and either put in a dutch oven or slow cooker.
- Throw in the rest of the ingredients.
- For the Dutch oven pre-heat to 120C and cook for 5-6 hours or eight hours on low in the slow cooker, or until the meat is ready to drop from the bone.
- Serve with wet polenta with crumbled pieces of feta, wilted spinach and some the strained liquor.