Orange and cardamom lamb shanks
( SERVES 4 )
- 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.