Rosemary and Honey Lamb Shanks

In a large skillet (make sure to use one with a tight fitting lid – you’ll need it later), heat oil over medium-high heat. Brown the lamb shanks on both sides in the oil (you’re going to cook them more later, you are just searing both sides right now). Remove the lamb shanks from the skillet and set them aside.

Add the garlic to the oil that remains in the skillet and sauté over medium heat for 1 minute. Next add the shallots and the grated orange peel and sauté for another 5 minutes.

Place the shanks back into the skillet and add the wine, honey, juice from half of the orange, rosemary, chicken broth and salt and pepper to taste. Cover the skillet with a tight-fitting lid and bring the heat down to low. Simmer the shanks for 2 to 2-1/2 hours, turning the shanks a few times and making sure the liquid remains near the original level (if the liquid goes down, add more chicken broth). Serve immediately over veggies or rice.