Source: dLife

Slow cooked spicy lamb shanks flavored with fruit, vegetables, and spices.

Servings

2 large oranges
5 medium carrots , cut into 2-inch pieces
1.5 cup frozen white pearl onions
4 large garlic cloves , thinly sliced
4 lb Lamb, foreshank, raw, choice, 1/8" trim , cut into 3- to 4-inch pieces
1 kg cinnamon sticks , broken into 1-inch pieces
1.25 cup Broth, beef, clear, reduced sodium, ready to serve, canned
1.5 tsp cardamom, ground
1 tsp ground cumin
0.5 tsp ground turmeric
0.5 tsp black pepper
2 tbsp cold water , cold
4 tsp cornstarch
0.33 cup canned black olives , pitted and halved (optional)
1 tbsp fresh cilantro , snipped (optional)

1 Using a vegetable peeler, remove the orange part of the peel from one of the oranges. Cut peel into thin strips(to make 1/4 cup).
2 Squeeze juice from both oranges to make 2/3 cup. Set aside.
3 In a 5 to 6 quart slow cooker, place carrots, onions, and garlic. Add orange peel strips, meat, and cinnamon stick.
4 In a small bowl combine the reserved orange juice, beef broth, cardamom, cumin, turmeric, and pepper. Pour over mixture in cooker.
5 Cover and cook on low heat setting for 8 to 9 hours or on high heat setting for 4 to 4 1/2 hours.
6 Remove meat and vegetables to a serving platter, reserving cooking liquid. Cover meat and vegetables with foil to keep wam. Remove cinnamon stick .
7 For sauce, pour cooking liquid into a glass measuring cup. Skim off fat. Measure 1 1/2 cups of the cooking liquid. Pour the liquid into a small saucepan.
8 In a small bowl combine the water and cornstarch. Stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
9 Serve meat and vegetables with sauce. Sprinkle with olives and cilantro (optional).