Ingredients

For the lamb:

• 4 (12-ounce to 1-pound) whole lamb foreshanks, trimmed of excess fat
• 12 medium garlic cloves, peeled
• 2 tablespoons olive oil
• 2 medium celery ribs, coarsely chopped
• 1 medium carrot, coarsely chopped
• 1/2 yellow onion, coarsely chopped
• 1/2 cup dry white wine or water
• 2 cups low-sodium chicken broth

For the pesto:

• 3 cups packed fresh mint leaves
• 2 cups packed fresh Italian parsley
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon kosher salt
• 1 medium garlic clove
• 4 teaspoons olive oil
• 1 tablespoon orange zest

Description

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