Lamb Shanks

Directions

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   Preheat oven to 325° F.
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   Combine the flour, salt, and pepper. Dredge the lamb in the flour
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   mixture. Heat the olive oil in a Dutch oven, then add the lamb. Sear on
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   all sides until golden, 3 to 4 minutes per side. (For braising
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   directions, see page ) Remove the lamb and set aside. Add the
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   shallots, garlic, cloves, and allspice and cook until the mixture is a
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   rich brown, about 5 minutes. Add the stock, wine, and tomatoes. Using a
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   wooden spoon, scrape any brown bits from the bottom of the pot. Return
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   the lamb to the pot, cover tightly, and transfer to oven. Cook until the
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    lamb is fork-tender, 2 1/2 to 3 hours. Place the lamb on serving dishes
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    and put the pot over moderately high heat. Add the olives, orange zest,
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    and orange juice and bring to a simmer. Reduce the liquid until slightly
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    thickened, 3 to 5 minutes. Ladle it over the lamb and sprinkle on the
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    chives.