Season lamb shanks with salt and pepper and sear well on both sides in a Dutch oven or large pot.
Add red wine, tomato sauce and chicken stock to the pot, bring to a simmer, cover and simmer gently for 90 minutes, turning shanks once during cooking.
When lamb is tender, remove the lid and continue to simmer, until the liquid has reduced by half. Squeeze the juice of half an orange into the pan, add the butter and rosemary. Stir to combine.
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