Braised Lamb Shanks with Mint-Parsley Pesto

Ingredients

• 1 tablespoon orange zest
• 4 teaspoons olive oil
• 1 medium garlic clove
• 1 teaspoon kosher salt
• 2 tablespoons freshly squeezed orange juice
• 2 cups packed fresh Italian parsley
• 3 cups packed fresh mint leaves
• + 10 more ingredients
• • For the pesto::
  • 2 cups low-sodium chicken broth
  • ½ cup dry white wine or water
  • ½ yellow onion, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 2 medium celery ribs, coarsely chopped
  • 2 tablespoons olive oil
  • 12 medium garlic cloves, peeled
  • 4 (12-ounce to 1-pound) whole "lamb foreshanks,":http://www.chow.com/ingredients/224 trimmed of excess fat
  • For the lamb::

For the lamb: Heat the oven to 325°F and arrange a rack in the lower third. Using a paring knife and starting at the tapered end of the shank, cut between the meat and bone and work down the bone to create a pocket about 3 inches long. Stuff each lamb shank with 3 garlic cloves and season wel...

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