Our thanks to our farm store customers who passed on this recipe to us. I haven’t tried it yet myself, but I hear from them that it tastes wonderful. Here it is, reprinted from Eric Akis’ column in the Times Colonist. Eric suggests this be served with a green vegetable and couscous, orzo or boiled mini potatoes.
Preparation time: 20 minutes
Cooking time: About 2 1/2 hours
Makes: 2 servings.

1 Tbsp. olive oil
2 lamb shanks (each about 400 grams)
salt and freshly ground black pepper to taste
1/2 medium onion, diced
1 garlic clove, chopped
1 C. tomato sauce
1/4 C. red wine
1/4 C. orange juice
2 Tbsp. lemon juice
2 tsp. honey
1/2 tsp. herbes de Provence
1/4 tsp. ground coriander seed
1/8 tsp. cayenne pepper
1/4 – 1/2 C. pitted dried Moroccan olives, nicoise olives or kalamata olives
1 Tbsp. chopped fresh mint or parsley
Preheat the oven to 325 F. Place the oil in a skillet set over medium-high heat. Season the lamb with salt and pepper and then brown well on all sides. Set the shanks in a single layer in a medium-size casserole (mine was about 12 inches long and 8 inches wide). Drain all but 2 tsp. of fat from the skillet. Lower the heat under the skillet to medium.
Add onion and garlic and cook 3 to 4 minutes. Add remaining ingredients, except mint or parsley, and bring to a simmer. Pour mixture over lamb.
Cover and bake the lamb until very tender, about 2 to 2 1/2 hours.
Skim any fat from the surface, then set a lamb shank on each of two plates. Top with sauce, sprinkle with mint or parsley and serve.