Algerian Lamb Shanks with Cardamom and Orange might be just the main course you are searching for. This gluten free and dairy free recipe serves 4 and costs $7.82 per serving. One portion of this dish contains approximately 49g of protein, 29g of fat, and a total of 835 calories. Head to the store and pick up saffron, garlic cloves, chili flakes, and a few other things to make it today. A couple people made this recipe, and 42 would say it hit the spot. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. It is brought to you by Williams Sonoma. With a spoonacular score of 95%, this dish is super. If you like this recipe, take a look at these similar recipes: Orange Braised Lamb Shanks, Braised Lamb Shanks in Orange Sauce, and Braised Lamb Shanks with Orange and Olives.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 105 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Preheat an oven to 350F.Generously season the lamb shanks with salt and pepper. In an ovenproof deep saut 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 saut, 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. Saut, 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.

Step by step:

1. Preheat an oven to 350F.Generously season the lamb shanks with salt and pepper. In an ovenproof deep saut 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.

2. Transfer to a platter.

3. Add the remaining 2 Tbs. olive oil, the onions and garlic to the pan and saut, stirring, until the onions are tender and translucent, 4 to 5 minutes.

4. Add the ginger, cardamom, saffron, chili flakes, cloves, caraway, fennel seeds, cinnamon, curry, the 1 Tbs. salt, almonds and raisins. Saut, stirring occasionally, about 5 minutes more.

5. 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.

6. Drizzle each serving with olive oil.

Nutrition Information: