Braised Lamb Shanks With Glazed Lemon And Orange Slices

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 (1 -1 1/4 lb) lamb shanks, patted dry
• 1 medium onion, finely chopped
• 1 large lemon, thinly sliced
• 1 navel orange, thinly sliced
• 1 (28 ounce) can chopped tomatoes, drained
• 3/4 cup beef stock
• 2/3 cup hearty red wine
• 1/4 cup honey
• 1 cinnamon stick
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 preheat oven to 325 degrees f.
• 2 in a large, heavy casserole, heat the oil until almost smoking over medium-high heat.
• 3 add the lamb shanks and brown on all sides, about 15 minutes. if you cannot fit the shanks without crowding, just do 2 at a time.
• 4 stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes.
• 5 blend in the lemon and orange slices, tomatoes, stock, wine, honey, cinnamon stick, salt and pepper. bring the liquid to a boil, stir to combine the ingredients, cover the casserole and transfer to the preheated oven.
• 6 bake the lamb shanks until they are very tender, about 1 hour and 45 minutes.
• 7 remove the cover and skim off the fat, return the pot to the oven, partially covered, for another 15 minutes, turning the shanks a couple of times during this time.
• 8 serve over cooked pasta or bulgur.