Orange Ginger Braised Lamb Shanks
The sweetness of orange and spicy bite of ginger cut the tannins of the Cab-Shiraz and let the fruit dominate.
1/4 cup olive oil
4 lamb shanks
Salt and pepper to taste
Flour for dusting
1 large onion, chopped
4 garlic cloves, minced
3 tablespoons grated peeled fresh ginger
2 cups orange juice
2 cups canned low-salt chicken broth
1 cup canned beef broth
2 bay leaves
Grated orange zest, for garnish
Chopped fresh Italian parsley, for garnish
Preheat the oven to 350 degrees. Put the oil in a large, heavy ovenproof Dutch oven and heat over medium-high heat. Season the lamb with salt and pepper. Dust with flour, shaking off the excess. Add the shanks to the pot and brown them well on all sides. Transfer the lamb to a platter. Add the onion to the pot and sauté until soft, about 5 minutes. Add the garlic and ginger and stir for 2 minutes. Add the orange juice and bring to a boil, scraping up any browned bits. Add the chicken broth, beef broth and bay leaves. Bring to a boil. Return the lamb to the pot. Cover tightly and place in the oven. Bake until the lamb is very tender and falling off the bone, about 2 hours, turning occasionally. Transfer the lamb to a platter. Strain the pan juices into a medium saucepan. Let sit until the fat separates from the juices. Skim the fat off the surface and discard. Simmer the pan juices until reduced to about 1 1/2 cups, about 15 minutes. Season to taste with salt and pepper. Spoon the juices over the lamb. Garnish with orange zest and parsley. Serves 4. Enjoy with a glass of 2000 Cab Shiraz.