Lamb Shanks With Cinnamon & Orange Recipe

Name: Lamb Shanks With Cinnamon & Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Serves 4; 4 lamb shanks; 1 teaspoon lemon thyme, chopped; 1 teaspoon rosemary, chopped; 1 garlic quorm, blanched and peeled; 1 litre lamb stock - heated; 2 oranges, peeled and segmented; 3 pieces orange rind; Juice of an orange; 1/2 cup of dry white wine; 3 cardamom pods, crushed & pods discarded; 1 stick cinnamon; Sea salt and pepper to taste; Butter and a little extra virgin olive oil (evoo); 1 cup of chestnuts cooked in 3 cups of stock for 10 minutes and left to sit overnight.; 3 tablespoons flat leaf parsley, chopped

Servings: persons

Serves 4
4 lamb shanks
1 teaspoon lemon thyme, chopped
1 teaspoon rosemary, chopped
1 garlic quorm, blanched and peeled
1 litre lamb stock - heated
2 oranges, peeled and segmented
3 pieces orange rind
Juice of an orange
1/2 cup of dry white wine
3 cardamom pods, crushed & pods discarded
1 stick cinnamon
Sea salt and pepper to taste
Butter and a little extra virgin olive oil (evoo)
1 cup of chestnuts cooked in 3 cups of stock for 10 minutes and left to sit overnight.
3 tablespoons flat leaf parsley, chopped

1
Season the lamb shanks liberally with sea salt and freshly ground black pepper. Heat a little butter and evoo in a very heavy based saucepan large enough to hold all the shanks and seal on all sides. Deglaze with the white wine and leave to reduce for a bit. Add the garlic, half orange segments, juice and rind, with the herbs, cinnamon, cardamom, chestnuts and the lamb stock.
2
Cover the shanks with a cartouche and tight fitting lid, place in an oven previously heated to 140C for 3 - 4.5 hours depending on the quality of the shanks, turning the shanks occasionally. Remove the lid, cartouche and cinnamon stick after 4 or so hours and continue to cook uncovered for an additional 1/2 hour - until the juices have thickened.
3
Serve topped with the balance of orange segments and the flat leaf parsley.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Serves 4, 4 lamb shanks, 1 teaspoon lemon thyme, chopped, 1 teaspoon rosemary, chopped, and more.

Yes, Lamb Shanks With Cinnamon & Orange falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Shanks With Cinnamon & Orange

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions