Recipe: Orange Braised Lamb Shanks

Oranges are always a big part of Christmas around here. Daniel's aunt and uncle live in Florida so fresh Florida citrus is always an expected and greatly appreciated Christmas gift.

Before Daniel wolfed down all of the oranges, I stole one for this recipe.  It was a big hit around here with scarcely a drop of sauce left for the house's mouses. 

I served the lamb shanks with freshly baked buttermilk biscuits with blackberry jam.

Orange Braised Lamb Shanks

• 4 lamb shanks (you can get away with 2 of you're feeding less)
• 2 tbs butter
• 1 large or 2 small onions-coarsely chopped
• 1/2 bottle of white wine (I always pick the bottle with the most amusing label)
• 1 1/2 cup water or lamb broth
• Juice and zest of one Orange
• 3 small cinnamon sticks
• salt and freshly ground pepper
• a dash each of nutmeg, cloves and allspice or a generous dash of your fav. pumpkin pie seasoning

   Pre-heat oven to 325. Sprinkle lamb shanks with salt and pepper. Heat butter in a large dutch oven on the stovetop.  Add chopped onion.  Just before onion is browned add the lamb shanks and brown on all sides.  Once the lamb is browned, add wine. Scrape any bits from the pan.  Add water, half of the orange juice and most of the zest.  Add cinnamon sticks and other spices.  Bring to a boil and stir.

 Transfer to the oven and cook, covered, for 2 hours.  The lamb should be tender and falling off the bone.  Remove the pot from the oven and put the lamb in a warm place.  Boil the sauce to reduce by half.  Add the remaining orange juice and zest.  Serve by pouring the sauce over the lamb shanks.