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.
- 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.