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Braised Lamb Shanks with Orange Recipe

   
 

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     Braised Lamb Shanks with Orange

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
2 cups hot water
1/2 cup dried porcini mushrooms
2 large oranges
4 bay leaves
2 large rosemary sprigs
4 cloves
6 tbl extra virgin olive oil
2 cups onions, finely chopped
6 x 1 lb lamb shanks
 
1 cup dry red wine
1/4 cup tomato paste
8 cups broth

Instructions
Combine 2 cups hot water and mushrooms in small bowl. Let stand until mushrooms soften (30 mins). Remove peel (orange part only) from oranges in long strips. Squeeze juice from oranges. Tie bay leaves, rosemary sprigs, and cloves in square of moistened cheesecloth.
Heat 4 tbl olive oil in wide pot over medium-high heat. Add onions, sauté until golden (12 mins). Transfer onions to small bowl. Add 2 tbl oil to pot. Sprinkle lamb with salt and pepper. Add 3 lamb shanks to pot. Sauté until brown on all sides (10 mins). Transfer to plate. Repeat with remaining shanks. Return onions to pot. Add mushrooms, mushroom soaking liquid (leave sediment in bowl. Add orange peel, juice, herb bundle, wine, and tomato paste. Boil 5 minutes, scraping up browned bits.
Return lamb to pot, arranging in single layer. Add broth, bring to boil. Reduce heat to medium-low. Cover, simmer 30 mins. Partially uncover pot. Simmer for 1.5 hours until lamb is tender, turning every 15 minutes.
Transfer lamb to bowl. Tilt pot and spoon fat off top of sauce. Boil until sauce is thick enough to coat spoon lightly and is reduced to 5 cups (35 mins). Discard herb bundle and orange peel. Season sauce to taste with salt and pepper. Return lamb to pot, spooning sauce over to coat.


Originally Submitted
3/15/2014





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