Lamb Shanks with Orange

Have you had a busy spring? I know I have, thus I’ve neglected the blog! I’ve been trying to sell a house, move a houseful of *stuff*, finish a book (the next Bennett Sisters Mystery – yay! Details soon!), plus all sorts of fun travel opportunities popped up. My husband and I went to New York City to take in some much-needed theater and art and culture, then I met some high school friends in Sonoma County, California, for wine-tasting and good times, and now I’m in Seattle (again!) at my son’s place, celebrating a wedding anniversary.

To my lovely husband, who adores lamb, here is the latest in the Bennett Sisters French Cookbook series. Happy anniversary, honey. I’m not cooking tonight — off to a French restaurant! But if I was, this would be it. ❤?☀


Lamb Shanks with Orange

Lamb Shanks — the lower leg of the lamb — are sometimes difficult to find. You may have to order them at your butcher. The meatier the better, but they vary. Use whatever combination of spices that you like: cloves, ginger, star anise, cardamom, and/or cinnamon. A delicious, warming meal that makes the kitchen smell amazing.

6 lamb shanks

Sea salt

Black pepper

1-2 tbsp olive oil

1 medium red onion or 2 shallots, diced

3 cloves garlic, peeled, left whole

1 tbsp whole cloves and/or 3 star anise, 1 stick cinnamon, 1 tbsp shaved fresh ginger

—- OR 2 tsp ground cinnamon, 1 tsp ground clove or ground cardamom or ground ginger

1 navel orange, cut into eighths

1 tsp sugar

2 cups chicken stock

1 cup dry white wine

Preheat oven to 350 degrees. Brown the lamb shanks in a large, heavy pot. Sprinkle with salt and pepper. Turn over, brown other side, then remove from pan to a plate.

Add oil then onion, garlic, spices, and orange sections. Sauté until lightly browned, about five minutes.

Put the cover on the pot and place in the preheated oven for 1 1/2 to 2 hours. Lamb should be tender and the sauce reduced. Transfer the meat to a platter and serve with sauce from the pot drizzled over them. Arrange orange slices and whole spices over and around them.

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