- 1/4 cup flour
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 4 3/4 pounds lamb shanks
- 2 tablespoons olive oil
- 3 shallots, minced
- 2 cloves garlic, minced
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 2 cups good-quality beef stock
- 1/2 cup dry red wine
- 1/2 cup crushed canned tomatoes
- 1/4 cup pitted oil-cured olives
- zest and juice of 1 orange
- 2 tablespoons fresh chives, snipped
- Combine the flour, salt, and pepper. Dredge the lamb in the flour mixture. Heat the olive oil in a Dutch oven, then add the lamb. Sear on all sides until golden, 3 to 4 minutes per side. Remove the lamb and set aside.
- Add the shallots, garlic, cloves, and allspice and cook until the mixture is a rich brown, about 5 minutes. Add the stock, wine, and tomatoes. Using a wooden spoon, scrape any brown bits from the bottom of the pot. Return the lamb to the pot, cover tightly, and transfer to oven. Cook until the lamb is fork-tender, 2 1/2 to 3 hours.
- Place the lamb on serving dishes and put the pot over moderately high heat. Add the olives, orange zest, and orange juice and bring to a simmer. Reduce the liquid until slightly thickened, 3 to 5 minutes. Ladle it over the lamb and sprinkle on the chives.