On Sun, 26 Feb 2012 13:36:35 -0500, Susan > wrote:

>I don't like intense lambiness/gaminess (I should switch to U.S. lamb,
>maybe?) hence my pref for the citrus:
>
>I cheat for the browning: I spread EVOO on them, s and p and roast at
>500 in the oven for 15 minutes or so.
>
>
>> Citrus-Braised Lamb Shanks
>> Adapted from ''The River Cottage Meat Book,'' by Hugh Fearnley-Whittingstall.
>> INGREDIENTS
>> • 3 tablespoons olive oil
>> • 1 carrot, finely diced
>> • 1 onion, finely diced
>> • 2 celery ribs, finely diced
>> • 3 sprigs thyme
>> • 2 bay leaves
>> • 2 garlic cloves, chopped
>> • 1 tablespoon tomato paste
>> • 1 1/2 cups white wine
>> • 1 cup chicken broth
>> • Juice and finely grated zest of 1 lemon
>> • Juice and finely grated zest of 1 orange
>> • 4 12-ounce New Zealand lamb shanks
>> • Salt and freshly ground black pepper
>> • Chopped parsley, for garnishing
>> PREPARATION
>> 1.
>> Preheat oven to 250 degrees. Heat 1 1/2 tablespoons olive oil in a large casserole. Add the carrot, onion and celery,
>
>and sweat over low heat, until tender. Add the thyme, bay leaves,
>garlic, tomato paste, wine, and broth, along with
>
>all but a few pinches of the zests and a tablespoon of each juice. Bring
>to a boil, then reduce to a gentle simmer.
>> 2.
>> Meanwhile, season the lamb with salt and pepper. Heat the remaining olive oil in a separate large sauté pan and brown
>
>the shanks on all sides. Add the shanks to the casserole and cover.
>Transfer to the oven and cook until the meat is completely tender, about
>2 1/2 hours.
>> 3.
>> Remove the shanks from the pan and keep warm. Skim the fat from the surface of the sauce.
>
>Reduce the sauce to the desired consistency. Stir in the reserved citrus
>juices and season to taste with salt and pepper.
>
>Serve the lamb shanks and sauce on warmed plates (with Israeli couscous
>or some good bread).
>
>Sprinkle with a little parsley and the remaining citrus zest.


Sounds delicious. I saved that recipe and will try it next time.
Thanks!

Evelyn