Steps: |
| -Preheat oven to 300 degrees. |
| -Generously season all sides of lamb shanks. |
| -On high, heat oil in a large heavy bottom Dutch oven. Brown the shanks on all sides and set off to the side. |
| -Add onion and the garlic, cut-side down. Saute until slightly caramelized, and add the remaining vegetables. |
| -Add the tomato paste and stir to coat all of the vegetables. |
| -Add the red wine and simmer until liquid has reduced by 1/3. |
| -Add the stock, olives, orange and bouquet garni. |
| -Place the lamb shanks on top of the vegetables. The liquid should cover 3/4 of the shanks. |
| -Cover with parchment and a lid or foil. Cook for approximately 3 hours on 300 degrees. When done, the meat should pull away from the bone. |
| -Remove the shanks, olives and any vegetables you wish to keep. Discard the orange and garni and strain the sauce into a a small saucepan. |
| -Let the braising liquid rest until the fat rises to the top; skim off the fat. Reduce the sauce to desired consistency and serve over the shanks. |
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