Recipes : Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo
Recipe courtesy Bobby Flay

Ingredients
3 tablespoons olive oil
Salt and freshly ground black pepper
4 lamb shanks
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
1 large onion, coarsely chopped
2 cups Port wine
1 cup red wine
4 cups chicken stock or water
Roasted Garlic, recipe follows
Toasted Orzo Pasta, recipe follows
Slow Roasted Tomatoes, recipe follows

Instructions
Preheat oven to 350 degrees F.

Heat oil in a medium Dutch oven over high heat until smoking. Season the shanks on both sides with
salt and pepper and sear until golden brown on both sides. Remove shanks to a plate. Add the celery,
carrots, and onions and cook until caramelized. Add the Port and red wine and reduce by half. Add
the chicken stock, the pulp from the roasted garlic, and return the shanks; bring to a boil on the
stove, and then cover and bake in the oven for 2 hours or until tender. Remove shanks, strain sauce
into a medium saucepan, and reserve 1 cup of the braising liquid for cooking the orzo. Cook the
sauce over high heat until liquid is reduced by half. Serve shanks with sauce, orzo, and tomatoes.

Roasted Garlic:
2 heads garlic, tops removed
2 tablespoons olive oil

Preheat oven to 200 degrees F.

Place garlic heads in a small roasting dish and drizzle with olive oil. Roast for about 1 1/2 hours

or until soft. Let cool before squeezing the pulp out.

Toasted Orzo Pasta:
1 pound orzo
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, finely chopped
2 tablespoons cold unsalted butter
1 cup braising liquid from lamb shanks, recipe above
1/4 cup finely chopped fresh parsley leaves
Salt and pepper

Bring 8 cups of water (or a combination of chicken stock and water) to a boil.

Heat a medium nonstick pan over medium-high heat. Add 1/2 of the orzo and toast until golden brown.
In a medium saucepan, heat the butter and oil over medium heat, then add the onion and cook until
soft. Add the toasted orzo and the remaining orzo and saute for 1 minute to coat the pasta with the

onion mixture. Add hot water to the orzo as if you were making risotto, a little at a time, until
the pasta is al dente. Finish with the cold butter and 1 cup of the braising liquid. Stir in parsley
and season with salt and pepper, to taste.

Slow Roasted Tomatoes:
4 plum tomatoes, sliced in 1/2 vertically
1 tablespoon olive oil
Salt and pepper

Preheat oven to 200 degrees F.

In a small baking dish, toss the tomatoes in olive oil and season with salt and pepper. Roast for 4
hours. Alternatively, use re-hydrated sun-dried tomatoes instead.