A wonderful Moroccan braised lamb shank that loses some of that distinct lamb flavor making it a good recipe if you're introducing someone to lamb. The sauce starts out simple but after cooking, it takes on a deep color and complex, hearty flavor with fruity notes from the orange and cardamom.

Sauté the shanks: Preheat oven to 400°F. Lightly flour each shank. Heat the olive oil in a large heavy pan over medium high heat and brown shanks on all sides. Set aside in a roasting pan and discard the excess fat from the pan. Deglaze the pan with the orange juice. Add veal stock, sliced carrots, and sliced leek, garlic, cardamom and cinnamon sticks. Pour everything over the lamb shanks and add the can diced tomato.

Braise: Cover the roasting pan with foil, and braise in the oven at 400°F for 1 hour 50 minutes to 2 hours or until the meat is tender, turning the shanks once or twice. Remove shanks to a serving platter. Spoon sauce over shanks and serve with soft polenta.

Learn more about Braising: This is the technique of cooking large cuts of meat, poultry, or vegetables in enough flavored liquid to partially cover over a very low heat. The food is browned before the liquid is added and a mirepoix of roughly cut vegetables is often included for flavorings. The pot is tightly covered so that the food cooks slowly in the liquid and steam until very tender. The resulting braising liquid is exceptionally flavorsome and is served as a sauce, either as it is or reduced.