Lamb Shanks in Orange-Herb Sauce

Name: Lamb Shanks in Orange-Herb Sauce
Yield: 12
Ingredients: For the orange-herb sauce; 1/2 cup olive oil (120 ml); 1/2 cup dry red wine (120 ml); 4 tablespoons chopped fresh oregano; 2 sprigs of rosemary, chopped; 4 cloves garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 lamb shank of 3 kg, cleaned; Fresh oregano leaves (for garnish)

1
For the orange-herb sauce
2
1/2 cup olive oil (120 ml)
3
1/2 cup dry red wine (120 ml)
4
4 tablespoons chopped fresh oregano
5
2 sprigs of rosemary, chopped
6
4 cloves garlic, minced
7
1/2 teaspoon salt
8
1/2 teaspoon black pepper
9
1 lamb shank of 3 kg, cleaned
10
Fresh oregano leaves (for garnish)

Ingredients

1
For the orange-herb sauce
2
1/2 cup olive oil (120 ml)
3
1/2 cup dry red wine (120 ml)
4
4 tablespoons chopped fresh oregano
5
2 sprigs of rosemary, chopped
6
4 cloves garlic, minced
7
1/2 teaspoon salt
8
1/2 teaspoon black pepper
9
1 lamb shank of 3 kg, cleaned
10
Fresh oregano leaves (for garnish)

Directions

1
Prepare the orange-herb sauce: in a large bowl, combine all the ingredients
2
Place the lamb shanks on top of that mixture and coat them evenly
3
Cover with aluminum foil and refrigerate overnight
4
Preheat the oven to 450°F (very hot)
5
Put the lamb shanks in a roasting pan
6
Cover with aluminum foil and roast in the preheated oven for about 2 hours
7
Reduce the temperature to 180°F (medium), remove the foil, and roast the lamb shanks, basting occasionally, until golden brown (about 1 hour and 30 minutes)
8
Transfer the lamb shanks to a serving platter
9
Strain the sauce through a fine-mesh sieve and discard the fat
10
Garnish the lamb shanks with fresh oregano leaves and serve hot with the sauce
11
500 calories per serving