Lamb Shanks, Rosemary Serves 2

Scatter shanks w rosemary. Heat oil and brown shanks on all sides. Remove from pan. Add onion to pan. Cook w zest UNTIL THE ONION IS BROWN AND CRISPY. Add wine, beef stock and orange juice w s & p, and bring to simmer. Put onion mix in heavy lidded roasting pan and add shanks. Place in 375 oven one hour and fifteen minutes. Serve over garlicky mashed potatoes or cauliflower.

Lamb 2 shanks
Rosemary 2T finely chopped
Onion 2 large, very finely sliced
Orange Zest from 1 orange
Orange Juice from 1 orange
Wine, Red 0.25 c
Olive Oil 3 T
Stock 1 c beef