4 meaty lamb shanks
Salt n pepper
6 T evoo
2 red onion 1/4 inch dice
12 c garlic
1 navel orange in 8 wedges
2 T chopped fresh rosemary
1/2 cup gaeta olives
1 c dry white wine
1 cup basic tomato sos (toms/onion/thyme/shred carrot/garlic/evoo)
1 cup chicken stock
Zest of 1 navel orange ( a different one )

Oven to 375
Salt pepper and sear shanks in hot oil 15-18 min
Set aside
Onions garlic and orange wedges cook until soft 8-10 minutes
Add rosemary olives wine, tom sos, stock
Braise in oven 1-1.5 hours
Rest in sos 10 min and serve