Braised Lamb Shanks With Glazed Lemon and Orange Slices

Name: Braised Lamb Shanks With Glazed Lemon and Orange Slices
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 serving(s)
Ingredients: 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

(1)

Recipe by Oolala

From Supermarket Epicure cookbook. I haven't tried this yet. The recipe states: These slowly cooked lamb shanks are succulent and tender. The meat literally falls off the bone into a slightly sweet tomato sauce flavored with citrus slices, honey and cinnamon. This is dish is ideal for preparing ahead of time as the flavors improve with reheating. *Buy shanks that have some red in the bones. That lets you know they're fresh.

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READY IN: 2hrs 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

Preheat oven to 325 degrees F.
In a large, heavy casserole, heat the oil until almost smoking over medium-high heat.
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.
Stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes.
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.
Bake the lamb shanks until they are very tender, about 1 hour and 45 minutes.
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.
Serve over cooked pasta or bulgur.

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