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1
Combine 2 cups hot water and mushrooms in small bowl.
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2
Let stand until mushrooms soften, about 30 minutes.
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3
Using vegetable peeler, remove peel (orange part only) from oranges in long strips.
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4
Squeeze juice from oranges; reserve peel and juice.
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5
Tie bay leaves, rosemary sprigs, and cloves in square of moistened cheesecloth.
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6
Heat 4 tablespoons olive oil in wide pot over medium-high heat.
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7
Add onions; saute until golden, about 12 minutes.
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8
Using slotted spoon, transfer onions to small bowl.
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9
Add 2 tablespoons oil to pot.
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10
Sprinkle lamb with salt and pepper.
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11
Add 3 lamb shanks to pot.
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12
Saute until brown on all sides, about 10 minutes.
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13
Transfer to plate.
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14
Repeat with remaining shanks.
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15
Return onions to pot.
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16
Using slotted spoon, add mushrooms, then mushroom soaking liquid, leaving any sediment in bowl.
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17
Add orange peel and juice, herb bundle, wine, and tomato paste.
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18
Boil 5 minutes, scraping up browned bits.
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19
Return lamb to pot, arranging in single layer.
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20
Add broth; bring to boil.
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21
Reduce heat to medium-low.
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22
Cover; simmer 30 minutes.
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23
Partially uncover pot.
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24
Simmer until lamb is tender, turning every 15 minutes, about 1 1/2 hours longer.
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25
Transfer lamb to bowl.
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26
Tilt pot and spoon fat off top of sauce.
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27
Boil until sauce is thick enough to coat spoon lightly and is reduced to 5 cups, about 35 minutes.
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28
Discard herb bundle and orange peel.
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29
Season sauce to taste with salt and pepper.
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30
Return lamb to pot, spooning sauce over to coat.
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31
(Can be made 1 day ahead.
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32
Refrigerate lamb, uncovered, until cold, then cover and keep refrigerated.
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33
Rewarm over low heat before continuing.)
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34
Spoon polenta onto large platter.
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35
Arrange lamb atop polenta.
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36
Spoon sauce over lamb and serve.
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37
*Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
