Algerian Lamb Shanks With Cardamom And Orange
This aromatic lamb shank stew is a delightful medley of flavors, with tender meat that nearly falls off the bone, complemented by a rich and fragrant sauce. The combination of spices, citrus zest, and sweet undertones from raisins creates a truly comforting and satisfying dish. Serve this hearty stew with a drizzle of extra-virgin olive oil for a finishing touch that enhances all the complex flavors.
— Constant Cookbook
Ingredients
- 4 lamb shanks, external fat trimmed
- Salt, to taste, plus 1 Tbs. salt
- Freshly ground pepper, to taste
- 4 Tbs. extra-virgin olive oil, plus more
- for serving
- 1 lb. yellow onions, diced
- 1/4 cup peeled garlic cloves
- 1 Tbs. finely chopped fresh ginger
- 2 cardamom seeds, skins removed
- Pinch of saffron
- 1 tsp. chili flakes
- 1 tsp. ground cloves
- 1 tsp. caraway seeds
- 2 tsp. fennel seeds
- 1/2 cinnamon stick
- 2 Tbs. curry powder
- 1/2 cup blanched slivered almonds
- 1/2 cup golden raisins
- 2 cans (10 oz. each) diced plum tomatoes
- 1 bottle white wine
- Zest and juice of 1 orange
- 1 lb. carrots, peeled and coarsely diced
- 1 large fennel bulb, trimmed and
- coarsely diced
Instructions
- Preheat an oven to 350°F.
- Generously season the lamb shanks with salt and pepper. In an ovenproof deep sauté pan or Dutch oven over high heat, warm 2 Tbs. of the olive oil until nearly smoking. Working in batches, brown the shanks, 4 to 5 minutes per side. Transfer to a platter.
- Add the remaining 2 Tbs. olive oil, the onions and garlic to the pan and sauté, stirring, until the onions are tender and translucent, 4 to 5 minutes. Add the ginger, cardamom, saffron, chili flakes, cloves, caraway, fennel seeds, cinnamon, curry, the 1 Tbs. salt, almonds and raisins. Sauté, stirring occasionally, about 5 minutes more. Add the tomatoes, wine, orange zest and orange juice and stir to mix well. Submerge the shanks in the liquid and bring to a simmer. Cover, transfer the pan to the oven and cook until the meat nearly falls off the bone, about 2 hours.
- Stir the carrots and fennel bulb into the stew, cover and bake until the vegetables are tender, about 15 minutes more. Drizzle each serving with olive oil.
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