Lamb Shanks With Cinnamon & Orange

• 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

1. 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.
2. 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.
3. Serve topped with the balance of orange segments and the flat leaf parsley.

lamb shanks, lemon thyme, rosemary, garlic, oranges, orange rind, orange, white wine, cardamom pods, cinnamon, salt, butter, chestnuts, flat leaf parsley

Taken from www.epicurious.com/recipes/member/views/lamb-shanks-with-cinnamon-orange-1274782 (may not work)