Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo

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My family have seconds and my husband took to work the left overs. I am keeping this recipe for future events.

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This recipe knocked my socks off. I was a little pressed for time and didn't realize I was going to have to roast the garlic and tomatoes so what I did is carmelized roughly chopped garlic with the vegetables (larger pieces of garlic so it didn't burn or get bitter and then instead of roasting tomatoes, I threw sun dried tomatoes in with the braising liquid before I put it in the oven. It turned out incredibly and the sun dried tomatoes added a great richness to the broth. I made this for some friends from out of town and they loved it!

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This lamb was truly amazing. I only had one cup of Port so I used it and 2 cups of red wine instead of the other way around, and it was still totally awesome. LOVED the orzo and the slow roasted tomatoes! This will be my standard recipe for lamb shanks from now on!

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Made this for a family get together and everyone loves it. No leftover! I used beef shanks instead of lamb shanks. Love your show Bobby.

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Someone dared me to prepare a lamb dish (and I'm known to never eat lamb because I can't stand the strong odor. Encouraged by so many positive reviews this recipe has received, I decided to try it.

I prepared the tomatoes and garlic the night before. These items take longer time to roast, but they are actually super easy to prep. So, don't skip them, as they complement the entire dish.

As far as braising lamb shanks were concerned, I felt that the recipe was really easy to follow, It did not require special skills, but it was critical to follow the instructions.

The outcome was superb! Not only did I meet the expectations of the challenger, but I also enjoyed the dish as well! I can recommend this to other fellow no-lamb-eaters.

I think this dish is going to become one of my signature dishes and I'm definitely going to make this again.

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Our family loves lamb and is always looking for a new way to cook it. This recipe was wonderful. I followed the recipe to the letter and found the flavor excellent. The roasted garlic went perfectly with the lamb and was truly worth the effort. Used a nice port wine, suitable for drinking and it did not impart too much sweetness to the orzo nor lamb but made an excellent tasting reduction. I served this with a nice arugula salad that lent a little more acid to the dish. Do not skip the tomatoes as they add the needed acid for the overall balance of flavors. I would not hesitate to serve this to anyone.

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I have made this countless times. You are right to do orzo day off though. It is better if you make the lamb ahead actually. I would keep the lamb submerged in the liquid over night though so it doesn't dry out as much. You could strain solid then put strained liquid and lamb in a container. Reheat gently because lamb is so tender. I serve on a bed of sauteed green like chard to add some veg and color to the dish...good luck.

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Not only did this taste completely amazing, but I was surprised at how easy it was to prepare. I served this for Christmas dinner, and my guests are still talking about it. I will be making this again... and again.
.

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This is a perfect example of how cooking something simply with patience can be so incredibly tasty. The toasted orzo truly makes this meal amazing.

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Absolutely the best lamb shanks we've ever eaten. I followed Bobby's receipt, and served it at a dinner party of six. After the first bite, conversation stopped except for an occasional "This is great", "This is the best lamb I've ever had", etc. The orzo was also super. I used chicken stock, exclusively. I expected leftovers. Four of the shanks were large hind shanks. Nothing was left.