Rosemary Lamb Shanks Recipe

Scatter the lamb shanks with rosemary. Finely slice the onions. Grate the zest of the orange. Heat the oil in a heavy pan and brown the lamb shanks on all sides. Remove the shanks and add the onion to the dish. Cook the onion with the orange zest till well browned and crispy. Add the wine, stock and orange juice to the pan and bring to a simmer. Season with salt and pepper. Put browned lamb shanks into a large oven proof dish and poor over onion and red wine mixture. Cover tightly and place in an 160C oven for about 2 hours turning every 30 minutes till lamb falls
from the bone.
To serve, pile garlicky mashed potato puree on to 6 serving plates and top with lamb shank and sauce.