See Also: Braised Lamb Shanks with Orange and Rosemary(recipes)
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Party (law) and Braised Lamb Shanks with Orange and Rosemary (recipes)


Party (law)




The technical legal word for the people who are part of the case and have a right to ask the court to rule one way or another. In family law cases, the parties are usually the people whose names are on the case as either plaintiff or defendant, however Other people, such as GALs, may later join the case as parties.









Others:






Any of the participants in a Court action or proceedings





Braised Lamb Shanks with Orange and Rosemary (recipes)


Braised Lamb Shanks with Orange and Rosemary

Yield: Makes 4 servings



Ingredients:



1teaspoon dried oregano

1teaspoon ground paprika

1teaspoon kosher or regular salt (optional)

1/2teaspoon black pepper

1/2teaspoon ground cumin

1/8teaspoon ground cloves

4lamb shanks (about 1 pound each)

2tablespoons olive oil

1large leek, cut into 1/2-inch pieces

2carrots, cut into 1-inch pieces

2stalks celery, cut into 1-inch pieces

1medium fennel bulb, sliced 1/4 inch thick

3ounces (1/4 cup plus 2 tablespoons) red Wine

4cups low-sodium chicken broth

2bay leaves

1small bunch thyme (about 6 stems)

1stem rosemary

1orange, cut into 1/4-inch slices

1/2teaspoon salt (optional)

1/4teaspoon black pepper (optional)









Preparation:





1.In a cup or small bowl, stir together oregano, paprika, salt, pepper, cumin and cloves. Rub all over lamb shanks. Cover with plastic wrap; chill at least 1 hour or overnight.2.Preheat oven to 350°F. Heat oil in heavy Dutch oven over medium-high heat. Add leek; cook until translucent. Add carrot, celery and fennel; cook and stir for 5 minutes. Add Wine; cook until Wine reduces to about 1 tablespoon. Place lamb shanks on top of Vegetables. Add broth, bay leaves, thyme, rosemary and orange slices. If broth does not cover lamb shanks, add enough water to just cover them. Bring to a boil; remove from heat. cover tightly and bake for 1-1/2 to 2 hours or until lamb is very tender and meat begins to fall off the bone.3.Remove lamb and Vegetables from pot and keep warm; discard herbs. Degrease remaining liquid (there should be about 2 cups); simmer over medium heat for 15 to 20 minutes or until liquid reduces by half. Stir in salt and pepper, if desired. Serve with lamb and Vegetables.









Nutritional Information:







Serving Size: 1 shank plus 3/4 cup Vegetables and 1/4 cup liquid







Sodium

507 mg







Protein

88 g







Fiber

6 g







Carbohydrate

19 g







Cholesterol

274 mg







Saturated Fat

5 g







Total Fat

20 g







Calories from Fat

29 %







Calories

634









Dietary Exchange:







Vegetable

1







Starch

1







Meat

10