Ingredients
Array
(
[0] => Array
(
[a97f60ee-1fd0-11d4-798a-7e799d811534] => Array
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[title] => oil, olive, pure
[ingredientid] => 22465
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[title] => lamb, am, shoulder, shank,l+f,1/8"tr,raw
[ingredientid] => 20199
[ingredientuuid] => 0358da97-de51-1934-218e-2b8723d9172c
[quantity] => 6.00
[measure] => each
[title_custom] => (12-ounce) lamb shanks,
[componentid] => 0
[method] => trimmed
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[ba5789b3-4b6c-8df4-c5d8-7c2b79777387] => Array
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[quantity] => 0.50
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[title] => pepper, black
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[quantity] => 0.25
[measure] => teaspoon
[title_custom] => black pepper,
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[method] => freshly ground
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[1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee] => Array
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[title] => flour, all purpose, bleached, enrich
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[ingredientuuid] => 1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee
[quantity] => 0.25
[measure] => cup
[title_custom] => all-purpose flour (about 1 ounce)
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[2faa4583-21b4-61e4-0d57-4c79c096943e] => Array
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[title] => garlic, cloves, fresh
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[ingredientuuid] => 2faa4583-21b4-61e4-0d57-4c79c096943e
[quantity] => 6.00
[measure] => each
[title_custom] => garlic cloves,
[componentid] => 0
[method] => peeled and crushed
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[3c9525f2-c7cb-ccb4-11f4-0771296602f3] => Array
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[title] => juice, orange, fresh
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[ingredientuuid] => 3c9525f2-c7cb-ccb4-11f4-0771296602f3
[quantity] => 0.50
[measure] => cup
[title_custom] => fresh orange juice (about 2 oranges)
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[5321b725-6340-3064-1119-7d1362a7f91d] => Array
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[title] => wine, white, med
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[quantity] => 0.50
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[title_custom] => dry white wine
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[5f9ab5cf-d6d6-ab04-091c-1b9cfc12e507] => Array
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[title] => broth, beef, 99% fat free, rducd sod, cnd
[ingredientid] => 4064
[ingredientuuid] => 5f9ab5cf-d6d6-ab04-091c-1b9cfc12e507
[quantity] => 4.00
[measure] => cups
[title_custom] => fat-free, less-sodium beef broth
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[4048219a-7890-6594-d922-ef6102eb1900] => Array
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[title] => herb, thyme, fresh
[ingredientid] => 18017
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[quantity] => 1.00
[measure] => tablespoon
[title_custom] => fresh thyme,
[componentid] => 0
[method] => minced
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[a7ea5fc8-dd2d-6dc4-31a7-0e5984e343ee] => Array
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[title] => tomato paste, cnd
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[quantity] => 1.00
[measure] => tablespoon
[title_custom] => tomato paste
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[02ab34be-0648-a474-9d45-84ab437fc3d5] => Array
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[title] => orange peel, fresh, grated
[ingredientid] => 22800
[ingredientuuid] => 02ab34be-0648-a474-9d45-84ab437fc3d5
[quantity] => 1.00
[measure] => tablespoon
[title_custom] => orange rind,
[componentid] => 0
[method] => grated
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[328102ed-c023-6404-4955-6491ce4b4149] => Array
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[title] => olives, calamata, w/o pits
[ingredientid] => 22614
[ingredientuuid] => 328102ed-c023-6404-4955-6491ce4b4149
[quantity] => 4.00
[measure] => each
[title_custom] => kalamata olives,
[componentid] => 0
[method] => pitted and quartered lengthwise
)
)
)
-
1 tbsp olive oil
-
6 (12-ounce) lamb shanks, trimmed
-
1/2 tsp kosher salt
-
1/4 tsp black pepper, freshly ground
-
1/4 cup all-purpose flour (about 1 ounce)
-
6 garlic cloves, peeled and crushed
-
1/2 cup fresh orange juice (about 2 oranges)
-
1/2 cup dry white wine
-
4 cups fat-free, less-sodium beef broth
-
1 tbsp fresh thyme, minced
-
1 tbsp tomato paste
-
1 tbsp orange rind, grated
-
4 kalamata olives, pitted and quartered lengthwise
Recipe Method
1. Preheat oven to 350 degrees.
2. Heat oil in large Dutch oven over medium-high heat. Sprinkle lamb with salt and pepper. Place flour in a shallow dish. Dredge lamb in flour, turning to coat; shake off excess flour. Add 2 shanks to pan; cook for 2 1/2 minutes on each side or until browned. Removed from pan. Repeat procedure twice with remaining lamb shanks.
3. Add garlic to pan; saute for 1 minute. Add orange juice, scraping pan to loosen browned bits. Stir in wine; bring to a boil. Cook 3 minutes. Stir in beef broth, thyme, and tomato paste; return to a boil. Remove from heat.
4. Add lamb to pan; cook and bake at 350 degrees for 2 hours. Stir in rind and olives; bake an additional 30 minutes or until lamb is very tender. Place lamb on a platter; keep warm.
5. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain cooking liquid and olives into pan, stopping before fat layer reaches opening; discard fat. Bring cooking liquid to a boil over medium-high heat; cook until reduced to 2 cups (about 20 minutes).
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