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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