Orange and cardamom lamb shanks

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

1. 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.
2. Throw in the rest of the ingredients.
3. 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.
4. Serve with wet polenta with crumbled pieces of feta, wilted spinach and some the strained liquor.