Lamb Shanks with Sun-Dried Tomatoes
1 Tbsp olive oil
4 (1 lb each) lamb shanks
1 tsp kosher salt
1/2 tsp ground black pepper
3/4 cup dry white wine
2 Tbsp flour
2 Tbsp tomato paste
1 navel orange
1 can (14.5 oz) diced tomatoes, undrained
1 cup onion, chopped
1/2 cup sun-dried tomato halves, not marinated
1 1/2 Tbsp fresh rosemary leaves
4 cloves garlic, chopped
2 Tbsp Italian parsley leaves, chopped
1. Heat oil in a large skillet over medium-high heat; add lamb shanks. Sear all over, turning several times, or until well browned on all sides, about 10 minutes. Season with salt and pepper.
2. In a 6- to 7-quart slow-cooker, whisk wine, flour, and tomato paste. Remove 6 strips of orange zest with a vegetable peeler. Squeeze 1/4 cup of juice from orange; add zest and juice to wine mixture. Stir in remaining ingredients, except parsley. Place shanks, meat sides down, in mixture.
3. Cover; cook on low-heat setting 5 1/2 to 6 1/2 hours, until lamb is fork-tender. Transfer shanks to platter; cover with foil to keep warm.
4. Pour braising mixture from slow-cooker into a 1-quart measure; skim off and discard fat from surface. Stir parsley into sauce; add salt and pepper, if needed. Serve shanks with orzo; spoon sauce over shanks and orzo.
Calories (per serving): 560
Total Fat (per serving): 20g