Braised Lamb Shanks With Orange And Olives

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1 tablespoon olive oil

6 (12-ounce) lamb shanks, trimmed

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup all-purpose flour (about 1 ounce)

6 garlic cloves, peeled and crushed

1/2 cup fresh orange juice (about 2 oranges)

1/2 cup dry white wine

4 cups fat-free, less-sodium beef broth

1 tablespoon minced fresh thyme

1 tablespoon tomato paste

1 tablespoon grated orange rind

4 kalamata olives, pitted and quartered lengthwise

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