Orange and cardamom lamb shanks

Orange and cardamom lamb shanks. Photo / Ian Jones

Serves four

4 large lamb shanks (hind quarter)
1/4 cup seasoned flour
3 tbsp high heat cooking oil
2 onions, thinly sliced
4 cloves garlic, peeled & thinly sliced
1 knob ginger, peeled & grated
1 orange, peeled & left to dry
5 cardamom pods
400g can chopped tomatoes
2 tbsp brown sugar
3 tbsp dark balsamic vinegar
2l 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.