6 12- to 16-ounce lamb shanks
3 tablespoons olive oil

4 medium carrots, peeled, cut into 1/4-inch-thick rounds
2 1/2 cups chopped onions
1 1/2 cups sliced celery
2 garlic cloves, minced
2 teaspoons dried rosemary
2 teaspoons dried oregano
1 28-ounce can diced tomatoes in juice
2 cups water
2 cups dry red wine
1 3x1-inch piece orange peel (orange part only)

12 baby red-skinned potatoes
6 medium carrots, peeled, cut into 2-inch pieces
6 medium parsnips, peeled, cut into 2-inch pieces
1/2 cup Kalamata olives, pitted
lamb, shanks, potatoes

1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
8 4-ounce lamb loin chops

1 cup dried tart cherries (about 6 ounces)
1 cup Banyuls vinegar
1/2 cup low-salt chicken broth
2 tablespoons brown sugar
3 tablespoons butter

2/3 cup crumbled feta cheese
lamb, chops, feta

5 tablespoons fresh lemon juice
1/4 cup olive oil
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
2 teaspoons grated lemon peel
10 ounces boneless sirloin lamb chops, cut into 1-inch pieces

1 red onion, peeled, cut onto 1-inch pieces
1/2 green bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
lamb, rosemary, spiedini