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1 Heat 2 Tbsp Of Olive Oil In A Large Dutch Oven On Medium High Heat. Season The Lamb Shanks With Salt And Pepper, Add Them To The Casserole And Brown Well On All Sides, Working In Batches If Necessary. Transfer The Shanks To A Plate. 2 Add The Unpeeled Garlic Cloves, Celery, Chopped Carrots (Half Of Your Carrots, The Other Half Are Cut Lengthwise To Be Used Later In The Recipe) And Onion To The Pan. Cook Over Medium Heat, Stirring Occasionally, Until Golden Brown, About 10 Minutes. Add The Tomato Paste And Cook, Stirring, About 2 Minutes. Add The Wine; Boil Over High Heat Until The Liquid Is Very Syrupy, About 5 Minutes. 3 Return The Shanks To The Pot And Add The Stock And Orange Zest. Bring To A Simmer. Cover The Pan, Reduce The Heat To Low, And Braise The Shank For 3 Hours, Or Until The Meat Is Falling Off The Bone Tender; Turn The Shanks From Time To Time As They Cook. 4 Preheat Oven To 350
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