Ingredients
- 4 lamb shanks
- 80ml olive oil
- Salt and black pepper
- 1 onion, peeled and cut into 2cm chunks
- 1 head of fennel, trimmed and cut into 2cm chunks
- 2 cloves of garlic, peeled and crushed
- 1 tin chopped tomatoes
- 200ml strong chicken stock
- 1tbs honey
- 1tsp dried oregano
- 2 strips of orange peel
- Juice of 1 orange
- 100g of mixed stoned olives
- 200g feta cheese
1 Preheat the oven to 200 degrees.
2 Put the lamb shanks on a roasting tray, drizzle a little olive oil over them and season with salt and pepper.
3 Roast for 20 minutes to get some colour on the lamb.
4 Tip the juice and oil from the tray into an oven-proof pot that will fit the lamb shanks snugly but is tall enough that you can cover with a lid.
5 Add the remaining olive oil along with the onion, fennel and garlic. Cook the vegetables over a medium high heat for 10 minutes or so, until they start to turn golden.
6 Add the tomatoes, chicken stock, honey, oregano and orange, then nestle the lamb in the pot, bone side up.
7 Turn the oven down to 150 degrees, cover the lamb and place in the oven for 2½ hours, or until the lamb is soft and tender and almost falling off the bone.
8 Check the sauce for seasoning and balance.
9 When serving the lamb shanks, tear the olives and crumble the feta over the top and serve with your favourite pasta.
