Slow-cooked until the meat is meltingly tender, then roasted until sticky, these orange-scented lamb shanks come with a rich gravy care of Campbell’s Real Stock. This recipe was developed by Bite for Campbells Real Stock.

Ingredients

¼ cup	Flour
6	Lamb shanks (Main)
1 drizzle	Olive oil, or more, for frying
1	Onion, sliced
1	Carrot, chopped
1 stick	Celery, chopped
10 cloves	Garlic, bashed
2	Oranges, peeled rind only
5 sprigs	Thyme, or 1 large sprig rosemary
2 cups	Red wine
1 Ltr	Campbell's Real Stock, Beef (Main)

Directions

1. Heat the oven to 180C. Heat 2 Tbsp olive oil in a large frying pan.
2. Put the flour into a bag and add some salt and ground black pepper. Add the lamb shanks and shake to coat well.
3. Fry the lamb shanks in some olive oil in a hot frying pan until brown all over. (This may need to be done in batches.) Remove shanks and place in a deep oven-proof dish.
4. Lower the heat, add a little more oil to the frying pan and fry the onion, carrot and celery until soft.
5. Add the garlic, orange peel, thyme, red wine and Campbell's beef stock. Bring to the boil then pour over the shanks.
6. Place the lid on the dish, or cover well with foil, and cook for 2 hours (more if your shanks are large), until meat is coming away from the bones.
7. Strain the cooking liquid in to a bowl and leave for the fat to settle to the top. Scoop the fat off and simmer the liquid until you have a thick gravy. You could also thicken it with a little cornflour mixed with water.
8. To serve, roast the shanks in a medium oven for 15 minutes until hot. Serve with the gravy and a sprinkling of orange and mint gremolata.
9. To make an orange and mint gremolata, mix the finely grated zest of 1 orange with a handful of mint leaves and ½ clove crushed garlic.