Braised Lamb Shanks In Orange-merlot Sauce (passover)

Total Time: 4 hrs Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 4
• 2 -4 lamb shanks
• 2 teaspoons basil, finely minced
• 2 teaspoons oregano, finely minced
• 2 teaspoons rosemary, finely minced
• 1 cup orange juice (can use the juice of 2 oranges)
• 1 whole orange, zest of
• 2 1/2 cups merlot
• 4 -6 garlic cloves, minced
• salt
• fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 cup low sodium chicken broth, can use water

Recipe

• 1 combine the basil, oregano, rosemary, orange juice, orange zest, merlot and garlic and pour over the rinsed lamb shanks in a wide glass dish (shanks should be in a single layer).
• 2 turn the shanks to coat and cover.
• 3 marinate 2 hours at room temperature, turning the meat every half hour or marinate in the refrigerator, turning meat occasionally.
• 4 remove the shanks from the marinade and dry them with paper towels. reserve the marinade.
• 5 preheat the oven to 450 degrees f.
• 6 season the lamb with a pinch of salt and freshly ground black pepper.
• 7 heat a large skillet over high heat for 20 seconds. add the olive oil and heat for 10 seconds then lower the heat to medium-high and add the lamb shanks.
• 8 cook each side for approximately 2 minutes until browned on all sides.
• 9 place shanks in a single layer in a casserole dish and pour the chicken stock into the hot pan.
• 10 scrape up any meat particles, add them to the reserved marinade and pour over the shanks in the casserole and cover with a lid (use foil if no lid).
• 11 put casserole in the preheated oven and immediately reduce the heat to 350 degrees f. (the hot oven will sear the meat initially, but the mixture needs to cook at a lower temperature or the meat will toughen.).
• 12 roast for 45 minutes then baste and cook for another 1-1 1/2 hours, or until the meat is very tender and easily pulls away from the bone.
• 13 if the liquid has reduced greatly, add 1/2 cup of water to the pan.
• 14 remove the shanks to a serving platter and keep warm.
• 15 if the gravy is too watery, boil the liquid down 5-10 minutes, or until it is the consistency of tomato sauce.
• 16 drizzle some of the sauce over the shanks and serve.