Braised Lamb Shanks With Glazed Lemon And Orange Slices - cooking recipe

Ingredients

2 tablespoons olive oil
4 (1 -1 1/4 lb) lamb shanks, patted dry
1 medium onion, finely chopped
1 large lemon, thinly sliced
1 navel orange, thinly sliced
1 (28 ounce) can chopped tomatoes, drained
3/4 cup beef stock
2/3 cup hearty red wine
1/4 cup honey
1 cinnamon stick
salt, to taste
fresh ground black pepper, to taste

Preparation

Preheat oven to 325 degrees F.
In a large, heavy casserole, heat the oil until almost smoking over medium-high heat.
Add the lamb shanks and brown on all sides, about 15 minutes. If you cannot fit the shanks without crowding, just do 2 at a time.
Stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes.
Blend in the lemon and orange slices, tomatoes, stock, wine, honey, cinnamon stick, salt and pepper. Bring the liquid to a boil, stir to combine the ingredients, cover the casserole and transfer to the preheated oven.
Bake the lamb shanks until they are very tender, about 1 hour and 45 minutes.
Remove the cover and skim off the fat, return the pot to the oven, partially covered, for another 15 minutes, turning the shanks a couple of times during this time.
Serve over cooked pasta or bulgur.