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Using a vegetable peeler, remove the zest from one of the oranges, avoiding picking up the white pith. Cut zest into thin strips (to yield about 1/4 cup). Squeeze juice from both oranges to make about 2/3 cup. Set aside.
In a 5- or 6-quart slow cooker, combine carrots, onions and garlic. Add orange zest strips, lamb shanks and stick cinnamon. In a small bowl, stir together orange juice, broth, cardamom, cumin, turmeric and pepper; pour over meat in cooker.
Cover and cook on Low for 11 to 12 hours or on High for 5 1/2 to 6 hours. Remove stick cinnamon.
Using a slotted spoon, transfer meat and vegetables to a serving platter; keep warm.
Pour cooking liquid into a glass measuring cup; skim off fat. Measure 1 1/2 cups of the cooking liquid. In a small saucepan, stir together water and cornstarch until smooth. Stir in 1 1/2 cups cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce with meat and vegetables. Sprinkle with olives and cilantro.