Algerian Lamb Shanks with Cardamom and Orange
Algerian Lamb Shanks with Cardamom and Orange might be just the main course you are searching for. This gluten free and dairy free recipe serves 4 and costs $7.82 per serving. One portion of this dish contains approximately 49g of protein, 29g of fat, and a total of 835 calories. Head to the store and pick up saffron, garlic cloves, chili flakes, and a few other things to make it today. A couple people made this recipe, and 42 would say it hit the spot. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. It is brought to you by Williams Sonoma. With a spoonacular score of 95%, this dish is super. If you like this recipe, take a look at these similar recipes: Orange Braised Lamb Shanks, Braised Lamb Shanks in Orange Sauce, and Braised Lamb Shanks with Orange and Olives.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 105 minutes
Ingredients:
1/2 cup blanched slivered almonds
1 tsp. caraway seeds
1 lb. carrots, peeled and coarsely diced
1 tsp. chili flakes
1/2 cinnamon stick
2 Tbs. curry powder
1 large fennel bulb, trimmed and coarsely diced
2 tsp. fennel seeds
1 Tbs. finely chopped fresh ginger
1/4 cup peeled garlic cloves
1/2 cup golden raisins
1 tsp. ground cloves
Zest and juice of 1 orange
4 lamb shanks, external fat trimmed
4 Tbs. extra-virgin olive oil, plus more for serving
Freshly ground pepper, to taste
2 cans (10 oz. each) diced plum tomatoes
Pinch of saffron
Salt, to taste, plus 1 Tbs. salt
2 cardamom seeds, skins removed
1 bottle white wine
1 lb. yellow onions, diced
Equipment:
dutch oven
oven
frying pan
Cooking instruction summary:
Preheat an oven to 350F.Generously season the lamb shanks with salt and pepper. In an ovenproof deep saut pan or Dutch oven over high heat, warm 2 Tbs. of the olive oil until nearly smoking. Working in batches, brown the shanks, 4 to 5 minutes per side. Transfer to a platter.Add the remaining 2 Tbs. olive oil, the onions and garlic to the pan and saut, stirring, until the onions are tender and translucent, 4 to 5 minutes. Add the ginger, cardamom, saffron, chili flakes, cloves, caraway, fennel seeds, cinnamon, curry, the 1 Tbs. salt, almonds and raisins. Saut, stirring occasionally, about 5 minutes more. Add the tomatoes, wine, orange zest and orange juice and stir to mix well. Submerge the shanks in the liquid and bring to a simmer. Cover, transfer the pan to the oven and cook until the meat nearly falls off the bone, about 2 hours.Stir the carrots and fennel bulb into the stew, cover and bake until the vegetables are tender, about 15 minutes more. Drizzle each serving with olive oil.
Step by step:
1. Preheat an oven to 350F.Generously season the lamb shanks with salt and pepper. In an ovenproof deep saut pan or Dutch oven over high heat, warm 2 Tbs. of the olive oil until nearly smoking. Working in batches, brown the shanks, 4 to 5 minutes per side.
2. Transfer to a platter.
3. Add the remaining 2 Tbs. olive oil, the onions and garlic to the pan and saut, stirring, until the onions are tender and translucent, 4 to 5 minutes.
4. Add the ginger, cardamom, saffron, chili flakes, cloves, caraway, fennel seeds, cinnamon, curry, the 1 Tbs. salt, almonds and raisins. Saut, stirring occasionally, about 5 minutes more.
5. Add the tomatoes, wine, orange zest and orange juice and stir to mix well. Submerge the shanks in the liquid and bring to a simmer. Cover, transfer the pan to the oven and cook until the meat nearly falls off the bone, about 2 hours.Stir the carrots and fennel bulb into the stew, cover and bake until the vegetables are tender, about 15 minutes more.
6. Drizzle each serving with olive oil.
Nutrition Information:
covered percent of daily need
