Crock Pot Spicy Lamb Shanks

• 2 large oranges
• 1 1/4 cups beef broth
• 1 1/2 teaspoons ground cardamom
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon pepper
• 5 carrots, peeled and cut into 2-inch lengths
• 1 1/2 cups boiling onions, peeled
• 4 large garlic cloves, thinly sliced
• 4 lbs lamb shanks (3 to 4)
• 6 inches cinnamon sticks
• 2 tablespoons water
• 4 teaspoons cornstarch
• 1/3 cup kalamata olives or 1/3 cup other black olives, halved if desired
• 1 tablespoon fresh cilantro

1. Using a vegetable peeler, remove the orange part of the peel from 1 of the oranges . Cut the peel into thin strips (should have about 1/4 cup); set aside. Squeeze the juice from both oranges to make about 2/3 cup. In a small bowl stir together orange juice, broth, cardamom, cumin, salt, turmeric, and pepper. Set aside.
2. Place carrots, onions, and garlic in the bottom of a 5- to 6-quart crockery cooker. Top with lamb shanks, strips of orange peel, and cinnamon sticks. Pour orange juice mixture over all. Cover and cook on low-heat setting for 8 to 9 hours or until lamb pulls easily from the bone.
3. When ready to serve, transfer the lamb shanks and vegetables to a serving dish using a slotted spoon. Skim the fat from the cooking liquid. Remove and discard the cinnamon sticks. Measure 1 1/2 cups juices; transfer to a small saucepan.
4. Combine water and cornstarch; add to saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Spoon sauce over lamb and vegetables. Sprinkle with olives and cilantro. Makes 4 to 6 servings.

oranges, beef broth, ground cardamom, ground cumin, salt, ground turmeric, pepper, carrots, boiling onions, garlic, lamb shanks, cinnamon sticks, water, cornstarch, kalamata olives, fresh cilantro

Taken from www.food.com/recipe/crock-pot-spicy-lamb-shanks-210785 (may not work)