Stinco d'Agnello      all'Ebrea Romana Lamb Shanks - Roman Jewish Style Lamb Shanks take several hours to cook in order to soften the tough meat of the leg muscles. The end result is a rewarding dish full of flavor. Note the use of Cinnamon and Clove. Many of the Jews of Rome have had centuries of contact with their coreligionists in North Africa and the Middle East. Orange Zest is another flavor typical throughout the Mediterranean. Serve this dish with small pasta shells such as "Orecchietti" OR "Conchiglie Rigate". The shanks also go well with plain White Rice. 5-6  Lamb Shanks 3/4 tsp ground Cinnamon 3/4 tsp ground Clove 4 Tbls Olive Oil 1/2 cup Onion (finely chopped) 1 large Carrot (finely chopped) 1 rib of Celery (finely chopped) 1/4 cup Dry White Vermouth 1/2 cup Orange Juice 2 -3 cups water 5 pitted Black Olives (chopped) 1/2 tsp dried Thyme 1 Bay Leaf 1 tbl grated Orange Zest 4 Tbls fresh Orange juice 1/2 tsp Salt 1/4 tsp ground Black Pepper 1/4 - 1/2 tsp Sugar (if necessary) 1/2 cup finely chopped Parsley 1.  Rub Lamb Shanks thoroughly with Cinnamon and Clove,          refrigerate overnight to 'dry marinate' 2.  The next day, remove Lamb Shanks from refrigerater,          heat pan, add oil, brown Lamb shanks, remove and set aside 3.  Drain all but 1 tsp oil from pan.  Add Onion, Celery and Carrot.          Saute until onion is golden. 3.  Add Vermouth.  Raise heat.  Deglaze pan. 4.  Place Lamb Shank into sauce           Add Orange Juice          Add Water (to come about 3/4 of the way up the Lamb)          Add Black Olives, Thyme, Bay Leaf, Orange Zest, Salt & Pepper 5. Cover, lower heat, simmer very slowly,           for a total of 4 hours.           [[ After about 1/2 - 1 hour, the liquid will appear to           [[ increase significantly as meat and vegetables sweat.           [[ Later, the liquid will subside and thicken. 6. After about 2 1/2 hours, turn Lamb Shanks           Recover, simmer for 1 1/2 hours more.                     During the last 1 1/2 hours,                     Check liquid every 1/2 hour.                     Add boiling water if liquid falls below 1/2"           [[ When you turn the shanks, taste the sauce.           [[ Be careful! It is boiling hot!           [[ The zest of some Oranges can sometimes be bitter.           [[ If the sauce is bitter, add the Sugar at this point.           [[ Sprinkle it into the sauce, not directly on the meat. 7. After a total of 4 hours, remove from heat, leave covered 1/2 hour.           As meat cools slightly, it will reabsorb liquid. 8. Sprinkle parsley over meat, Serve.