Ingredients

1   tablespoon(s) olive oil 4   (1 pound each) lamb shanks 1   teaspoon(s) kosher salt .5   teaspoon(s) ground black pepper .75   cup(s) dry white wine 2   tablespoon(s) flour 2   tablespoon(s) tomato paste 1   navel orange 1   can(s) (14 1/2 ounces) diced tomatoes, undrained 1   cup(s) onion, chopped .5   cup(s) sun-dried tomato halves, not marinated 1.5   tablespoon(s) fresh rosemary leaves 4   clove(s) garlic, chopped 2   tablespoon(s) Italian parsley leaves, chopped

Description

View Full Recipe