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
Preparation
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.
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. Serve topped with the balance of orange segments and the flat leaf parsley.
