Braised Lamb Shanks With Glazed Lemon And Orange Slices

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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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Steps

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Preheat oven to 325 degrees f.

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In a large , heavy casserole , heat the oil until almost smoking over medium-high heat.

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Add the lamb shanks and brown on all sides , about 15 minutes.

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If you cannot fit the shanks without crowding , just do 2 at a time.

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Stir in the onion , adjust the heat down to medium , and cook until the onion is wilted and pale , about 4-5 minutes.

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Blend in the lemon and orange slices , tomatoes , stock , wine , honey , cinnamon stick , salt and pepper.

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Bring the liquid to a boil , stir to combine the ingredients , cover the casserole and transfer to the preheated oven.

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Bake the lamb shanks until they are very tender , about 1 hour and 45 minutes.

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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.

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Serve over cooked pasta or bulgur.

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Ingredients

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olive oil, lamb shanks, onion, lemon, navel orange, chopped tomatoes, beef stock, red wine, honey, cinnamon stick, salt, fresh ground black pepper