Rosemary and Honey Lamb Shanks

1. 1

   In a large skillet (make sure to use one with a tight fitting lid youll need it later), heat oil over medium-high heat.

2. 2

   Brown the lamb shanks on both sides in the oil (youre going to cook them more later, you are just searing both sides right now).

3. 3

   Remove the lamb shanks from the skillet and set them aside.

4. 4

   Add the garlic to the oil that remains in the skillet and saute over medium heat for 1 minute.

5. 5

   Next add the shallots and the grated orange peel and saute for another 5 minutes.

6. 6

   Place the shanks back into the skillet and add the wine, honey, juice from half of the orange, rosemary, chicken broth and salt and pepper to taste.

7. 7

   Cover the skillet with a tight-fitting lid and bring the heat down to low.

8. 8

   Simmer the shanks for 2 to 2-1/2 hours, turning the shanks a few times and making sure the liquid remains near the original level (if the liquid goes down, add more chicken broth).

9. 9

   Serve immediately over veggies or rice.

* Per serving · 4 servings · Values may vary.