Braised Lamb Shanks With Glazed Lemon And Orange Slices

• 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

1. Preheat oven to 325 degrees F.
2. In a large, heavy casserole, heat the oil until almost smoking over medium-high heat.
3. 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.
4. Stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes.
5. 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.
6. Bake the lamb shanks until they are very tender, about 1 hour and 45 minutes.
7. 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.
8. Serve over cooked pasta or bulgur.

olive oil, lamb shanks, onion, lemon, orange, tomatoes, beef stock, hearty red wine, honey, cinnamon, salt, fresh ground black pepper

Taken from www.food.com/recipe/braised-lamb-shanks-with-glazed-lemon-and-orange-slices-225656 (may not work)