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- 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
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