4 Shanks of Lamb
6 Tbs Extra Virgin Olive Oil
1 Orange, cut into 8 wedges
12 Garlic Cloves
2 Red Onion, diced
2 Tbs Fresh Rosemary, chopped
1/2 Cup Italian Marinated Black or Kalamata Olives, pits removed
1 Cup Dry White Wine
1 Cup Tomato Sauce
1 Cup Chicken Stock
Zest of 1 Orange
Salt and Freshly Ground Black Pepper, to taste
Pre-heat oven to 375 degrees F. Season the shanks liberally with the salt and pepper. Heat oil in large dutch oven until smoking. Reduce heat and sear the shanks, turning occasionally, until dark and golden brown, 15-18 minutes. Set aside.
Add the onions, garlic and orange wedges to the pot and cook until the garlic is softened, 8-10 minutes. Add the rosemary, olives, wine, tomato sauce, and stock and bring to a boil. Replace the lamb shanks in the pot and return to a boil. Cover tightly, place in the oven and cook for 1-1/12 hours, until the meat is fork-tender.
Allow the shanks to rest for 10 minutes in the sauce, then transfer to warmed plates, sprinkle with zest, and serve.
The oranges and olives give the sauce an incredible, warming aroma and the flavors are awesome. Make plenty because the flavors get happier and only get better when eaten as leftovers the next day!