Instructions: Preheat broiler until very hot. Brush shanks with 3 tablespoons of oil and season well with salt and pepper. Broil, turning shanks as necessary until well-browned all over.

Heat remaining oil in a flameproof casserole; add garlic and brown gently.

Add shanks, orange juice, wine and lemon zest. Bring to a boil on top of stove, cover, then transfer to a preheated oven and cook at 350 degrees for 1 hour, or until meat pulls away from bones.

Using a slotted spoon, transfer shanks to a plate or bowl and keep warm.

Transfer casserole dish to top of stove over medium heat.

Add marmalade to casserole, stir until well blended; bring to a boil and simmer until liquid has been reduced to a coating glaze.

Return shanks to casserole and turn in glaze until well coated. Serve on heated dinner plates. Add stock to casserole; stir to scrape up flavored bits left in pan, then spoon over shanks and serve.

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