Lamb Shanks

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   Preheat oven to 325u00b0 F.

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   Combine the flour, salt, and pepper. Dredge the lamb in the flour

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   mixture. Heat the olive oil in a Dutch oven, then add the lamb. Sear on

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   all sides until golden, 3 to 4 minutes per side. (For braising

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   directions, see page ) Remove the lamb and set aside. Add the

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   shallots, garlic, cloves, and allspice and cook until the mixture is a

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   rich brown, about 5 minutes. Add the stock, wine, and tomatoes. Using a

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   wooden spoon, scrape any brown bits from the bottom of the pot. Return

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   the lamb to the pot, cover tightly, and transfer to oven. Cook until the

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    lamb is fork-tender, 2 1/2 to 3 hours. Place the lamb on serving dishes

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    and put the pot over moderately high heat. Add the olives, orange zest,

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    and orange juice and bring to a simmer. Reduce the liquid until slightly

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    thickened, 3 to 5 minutes. Ladle it over the lamb and sprinkle on the

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    chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.