6 Lamb shanks
2 Leeks (white only), Diced
1 Rib celery, Diced
1 Carrot, Diced
2 Shallots, Minced
2 tablespoons Tomato Paste
1 tablespoon Minced Garlic
3 tablespoons Minced Parsley
1 teaspoon Dried Thyme
2 Bay Leaves
Zest from 1 orange
1 Can Chicken stock + 3/4 can water
10 Medium red potatoes
Salt and pepper
Brown the lamb shanks in a small amount of olive oil and remove from the pan. Add the leek, shallot, celery, carrot and garlic to the pan and saute till soft, add the garlic and saute for a few minutes more add the tomato paste and orange zest cook for 3 to 5 minutes stirring occasionally. Add the reserved lamb shanks, herbs and liquid bring to a boil and cover placing the Dutch oven in a 325 oven for 1.5 hours, add the quartered potatoes and cook 1 hour longer or until the potatoes are tender.
Plate the shanks and potatoes and return to a warm oven, separate the cooking liquid and the remaining vegetables. Separate any fat from the liquid and thicken with a slurry adjusting the salt and pepper and serve.