Braised Lamb Shanks with Orange and Olives

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup wine dry white
• 1 ounce flour all-purpose
• 1 tablespoon thyme sprigs fresh minced
• 6  garlic clove crushed peeled
• 4  kalamata olives pitted quartered
• 0.5 teaspoon kosher salt 
• 72 ounce lamb shanks trimmed
• 4 cups less-sodium beef broth fat-free
• 1 tablespoon olive oil 
• 0.5 cup orange juice fresh ( 2 oranges)
• 1 tablespoon orange zest grated
• 1 tablespoon tomato paste 

Equipment

• frying pan
• oven
• ziploc bags
• dutch oven

Directions

1. Preheat oven to 35
2. Heat oil in a large Dutch oven over medium-high heat.
3. Sprinkle lamb with salt and pepper.
4. Place flour in a shallow dish. Dredge lamb in flour, turning to coat; shake off excess flour.
5. Add 2 shanks to pan; cook for 2 1/2 minutes on each side or until browned.
6. Remove from pan. Repeat procedure twice with remaining lamb shanks.
7. Add garlic to pan; saut for 1 minute.
8. Add orange juice, scraping pan to loosen browned bits. Stir in wine; bring to a boil. Cook 3 minutes. Stir in beef broth, thyme, and tomato paste; return to a boil.
9. Remove from heat.
10. Add lamb to pan; cover and bake at 350 for 2 hours. Stir in rind and olives; bake an additional 30 minutes or until lamb is very tender.
11. Place lamb on a platter; keep warm.
12. Place a large zip-top plastic bag inside a 4-cup glass measure.
13. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
14. Drain cooking liquid and olives into pan, stopping before fat layer reaches opening; discard fat. Bring cooking liquid to a boil over medium-high heat; cook until reduced to 2 cups (about 20 minutes).