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1
Preheat the oven to 325.
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2
In a large skillet, heat 2 tablespoons of the vegetable oil.
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3
Add 4 of the lamb shanks, season with salt and pepper and cook over moderate heat until well browned all over, about 10 minutes.
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4
Transfer the shanks to a large roasting pan.
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5
Repeat with the remaining vegetable oil and shanks.
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6
Pour off the fat.
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7
Heat the olive oil in the same skillet.
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8
Add the garlic, onions, carrots and celery and cook over moderate heat until softened, about 10 minutes.
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9
Add the wine, bring to a boil over moderately high heat and simmer for 3 minutes.
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10
Add the tomatoes, stock, orange zest, oregano and 2 tablespoons of the parsley and bring to a boil.
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11
Pour the mixture over the lamb and cover with foil.
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12
Braise in the oven for about 3 hours, or until the lamb shanks are very tender.
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13
Increase the oven temperature to 350.
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14
Transfer the lamb shanks to a large, deep baking dish, cover with aluminum foil and keep warm.
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15
Pour the sauce and vegetables into a large saucepan; discard the strips of orange zest.
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16
Simmer the sauce over moderate heat, skimming the surface occasionally, until richly flavored, about 15 minutes.
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17
Season with salt and pepper and pour it over the lamb shanks.
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18
Cover the dish of lamb shanks with foil and bake for about 10 minutes, or until they are heated through.
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19
Set a lamb shank on each plate and spoon some of the sauce over and alongside.
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20
Garnish with the remaining 2 tablespoons of parsley and serve.
