ALGERIAN LAMB SHANKS WITH ORANGE AND CARDAMOM

ALGERIAN LAMB SHANKS WITH ORANGE AND CARDAMOM image

Categories Lamb

Yield 4 servings

Number Of Ingredients 20

4 lamb shanks, external fat removed
4 tbsp. olive oil, divided
1 lb. yellow onions, diced
1/4 cup whole garlic cloves, peeled
1 tbsp. finely chopped fresh ginger
2 cardamom pods, skins removed
1 pinch saffron
1 tsp. red chile flakes
1 tsp. ground cloves
1 tsp. caraway seeds
2 tsp. fennel seeds
1/2 cinnamon stick
2 tbsp. curry powder or garam masala
1/2 cup blanched slivered almonds
1/2 cup golden raisins (sultanas)
Two 10-oz. cans diced plum tomatoes
1 bottle dry white wine
Zest and juice of 1 orange
1 lb. carrots, peeled and coarsely diced
1 large bulb fennel, coarsely diced

Steps:

Preheat oven to 350 F. Season lamb shanks with salt and pepper. In a Dutch oven over high heat, warm 2 tablespoons oil. Add shanks and brown, turning occasionally. Remove from heat. Add remaining oil, onions, and garlic to pot. Saute, stirring, until onions are soft, 3-5 minutes. Add ginger, spices, 1 tablespoon salt, almonds, and raisins. Saute, stirring, 5 minutes more. add tomatoes, wine, orange zest and juice; stir to combine. Return shanks to pan. Cover, transfer to oven and braise until meat nearly falls off the bone, about 2 hours. Add carrots and fennel and bake about 15 minutes more. Let cool slightly before serving.