Lamb Shank Stew with Rosemary and Orange

Before serving this dish, I take the shanks off the bones to make the lamb easier to eat. The wonderful combination of orange, garlic and rosemary give the stew a round, bold flavor.

Recipe by Rori Trovato; photo by Luca Trovato

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Lamb

Soups & Stews

Ingredients

1/2 cup matzoh meal		6 cloves garlic; 4 whole, 2 chopped
1 tablespoon kosher salt		1 cup kosher red wine
1 tablespoon black pepper		1 28-ounce can whole tomatoes in their juice
3 lamb shanks		2 bay leaves
3 tablespoons olive oil		2 oranges, peeled with a vegetable peeler
1 large onion, chopped into 1/2 inch dice

directions

Total:

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1
Preheat the oven to 275 degrees F.
2
In a resealable bag, combine the matzoh meal, kosher salt and black pepper. Add the lamb shanks and shake well.
3
In a Dutch oven over medium high heat, add the oil; when hot, add the lamb shanks and brown on all sides, about 15 minutes. Add the onions and whole garlic cloves. Cook for 6 to 8 minutes until lightly browned. Add the wine and the tomatoes. Bring to a boil and reduce to a simmer. Add the rosemary and bay leaves. Add the strips of orange peel from the oranges, reserving about 4 strips. Cut the oranges in half and squeeze the juice on the lamb. Cover and place in the preheated oven. Cook for 4 or 5 hours until falling off the bones. Remove from the oven and remove the lid. Cool for about 15 minutes. Remove all the bones and discard. Adjust the seasoning with additional salt and pepper if needed.
4
With the remaining orange zest, chop finely. Add to the chopped garlic and rosemary.
5
Serve the lamb stew over the polenta and top with the orange, rosemary, garlic gremolata.

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Lamb Shank Stew with Rosemary and Orange

Ingredients

directions