- Preheat the oven to 200°C.
- Sear and brown the lamb shanks in a large frying pan with olive oil.
- Lightly coat the shanks with excess oil and spice (salt, pepper and ginger).
- Allow the lamb shanks to rest for approximately 20 minutes.
- While the shanks are resting, pour the cider/ale and orange juice into a cast iron roasting pot (preferably cast iron). Slice the butter into strips and add this to the pot. Add the sliced orange to the pot.
- Neatly place the seared shanks into the mixture and coat with olive oil.
- Cover the shanks with wax paper.
- Place in an oven preheated to 200°C for 1 hour.
- After 1 hour, reduce the heat to 150°C and roast for 2 hours.
- Remove the shanks and allow to rest before serving.
- Place all the remaining juice in a saucepan and reduce until thick and pourable.
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