Orange and Cumin Turkish Lamb Stew with Spiced Vegetables

Method

1. Heat oil in a large pot over medium heat. Brown the lamb shanks on all sides, then set aside.
2. In the same pot, sauté the onion until translucent. Add the tomatoes, carrots, potatoes, and green pepper, stirring to combine.
3. Add orange zest and ground cumin during preparation, after sautéing the onion.
4. Return the lamb to the pot, add the cumin, cinnamon, paprika, salt, and pepper. Pour in the water or stock to cover the ingredients.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally and adding more liquid if needed.
6. Check the internal temperature of the lamb; it should reach 63°C (145°F). Let rest for 3 minutes before serving.