basil, finely minced
oregano, finely minced
rosemary, finely minced
( can use the juice of 2 oranges)
whole orange, zest of
2 1/2 cups
garlic cloves, minced
fresh ground black pepper
extra virgin olive oil
low sodium chicken broth, can use water
- Combine the basil, oregano, rosemary, orange juice, orange zest, Merlot and garlic and pour over the rinsed lamb shanks in a wide glass dish (shanks should be in a single layer).
- Turn the shanks to coat and cover.
- Marinate 2 hours at room temperature, turning the meat every half hour or marinate in the refrigerator, turning meat occasionally.
- Remove the shanks from the marinade and dry them with paper towels. Reserve the marinade.
- Preheat the oven to 450 degrees F.
- Season the lamb with a pinch of salt and freshly ground black pepper.
- Heat a large skillet over high heat for 20 seconds. Add the olive oil and heat for 10 seconds then lower the heat to medium-high and add the lamb shanks.
- Cook each side for approximately 2 minutes until browned on all sides.
- Place shanks in a single layer in a casserole dish and pour the chicken stock into the hot pan.
- Scrape up any meat particles, add them to the reserved marinade and pour over the shanks in the casserole and cover with a lid (use foil if no lid).
- Put casserole in the preheated oven and immediately reduce the heat to 350 degrees F. (The hot oven will sear the meat initially, but the mixture needs to cook at a lower temperature or the meat will toughen.).
- Roast for 45 minutes then baste and cook for another 1-1 1/2 hours, or until the meat is very tender and easily pulls away from the bone.
- If the liquid has reduced greatly, add 1/2 cup of water to the pan.
- Remove the shanks to a serving platter and keep warm.
- If the gravy is too watery, boil the liquid down 5-10 minutes, or until it is the consistency of tomato sauce.
- Drizzle some of the sauce over the shanks and serve.