Ingredients
4 | Lamb shanks, find large shanks (hind quarters) (Main) |
¼ cup | Flour, seasoned |
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 |
5 | Cardamom pods |
400 g | Chopped tomatoes |
2 Tbsp | Brown sugar |
3 Tbsp | Balsamic vinegar |
2 Ltr | Beef stock |
Directions
- 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.