Slow Simmered Lamb Shank with Orange and Fennel

Lamb shanks are tender and meaty when slow simmered in a rich Middle Eastern inspired broth of white wine, oranges, mellow fennel, and pungent spices.  Couscous is perfect for soaking up the aromatic flavours.  

Ingredients List:

  • 4 SUNGOLD lamb front shanks
  • Salt and fresh ground pepper
  • ½ cup (125 mL)           flour
  • ¼ cup (50 mL) canola or olive oil
  • 2 leeks, white part, sliced
  • 1 bulb fennel, sliced
  • 1 tsp (5 mL) turmeric
  • 1 tsp (5 mL) ground cardamom
  • ½ tsp (2 mL) red pepper flakes
  • ½ cup (125 mL)           white wine
  • 1 navel or large orange thinly sliced
  • 1 navel or large orange, juiced
  • 1 ½ cup (375 mL) chicken broth
  • 2 Tbsp (30 mL) honey
  • 1 small, whole cinnamon stick
  • Hot couscous

Preparation & Directions:

  • Preheat oven to 350F (180C).
  • In a plastic bag or large bowl combine salt, pepper and flour. 
  • Add shanks and shake or toss in the bowl to cover with mixture.  
    In a deep skillet with lid, or Dutch oven heat oil over medium high,  brown shanks, 2 at a time. 
  • Remove and set aside.
  • To the remaining fat in the pan add leeks, fennel, turmeric, cardamom and red pepper flakes and cook, stirring frequently, just until wilted and fragrant. 
  • Return shanks to pan.
  • In a large measuring cup add white wine, orange juice, chicken broth and honey, whisk.  Pour over shanks. 
  • Add orange slices and cinnamon stick to pan.  Meat should be covered with liquid, shank bone can be exposed.
  • Cover pan and place in oven for 1 ½ hours, check occasionally to insure shanks are covered with mixture and not dry. 
  • Meanwhile prepare couscous according to package directions.
  • Remove cinnamon stick from cooked mixture. 
  • Place shanks in individual serving bowls with couscous and ladle sauce and orange slices over shanks and couscous to serve. 
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Prep Time: 20 minutes

Total Time: 2 hours

Serves: 4