Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo

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I have made the roasted lamb shanks (minus the tomatoes and orzo for a number of sit down dinners for eight. It is a wonderful comfort food, but also elegant enough to serve for a six course meal. Be sure to use a high quality zinfandel and enjoy hearing your guests say..."This is better than any restaurant lamb dish I have ever had!" Thanks, Bobby!

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Dear Bobby,
you are a culinary genius! I made this for a birthday dinner for my boyfriend (now husband. He was so impressed that he is still talking about how amazingly good that meal was. He said it tasted like a 5 star restaurant meal! I will admit it is a lot of work but worth it! I will make it again- maybe for his 40th!!

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While visiting our daughter in Belgium I made this for a Sunday dinner with the in-laws. There was nothing left over! The best lamb shank recipe ever. Thank you for helping me look really good.

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This recipe was more complex than many dishes I have attempted before, but so rewarding! Even though I am not the biggest lamb fan, I loved this. Delicious -- and the port and red wine combination made a heavenly sauce and braising liquid. Company raved about this one! Thanks!

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While I have cooked many recipes from the Food Network and other online sources, the shanks, roasted garlic, and toasted orzo combination has become one of my favorite meals. It is a fairly classic braise that features lamb shanks, which are delicious and about one third the cost of veal for osso bucco, while incorporating some port to make the dish even richer and more flavorful. The idea of toasting just half of the orzo before cooking it risotto style is pure genius (maybe a basic of professional culinary training, but for a home cooking enthusiast like myself, it's the excellent sort of tip that makes me think about varying the flavor profiles of the other ingredients. Be sure to make enough for leftovers because like most braises, this one is even better the next day. Thanks for sharing this one!

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Bobby, you nailed this one! No surprise that an Irish guy can cook Lamb shanks to perfection. We loved it. I followed the recipe precisely as I wanted a true Bobby Flay food experience. The roasted tomato's were a perfect cleansing compliment to the richness of the orzo side as well as the shanks. Was one of those dishes that no matter how full we were getting, couldn't stop eating.....and we didn't until all was gone.

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Amazing! Didn't eat veggies because they strained them out on the show! Easy big meal--and even better the next day.

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Good, but not great. I added extra vegetables and mushrooms. Overall the dish was a bit too greasy for me, but my kids liked it

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Yum, yum! This recipe is a keeper - one of the best I've ever made!! I used chicken stock instead of water in the orzo. I made half of the recipe and it still turned out great. I love the fact that you can just eyeball the wine and port (got that from watching the episode. I like the last review re: adding more vegetables....the more the better!

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This was really wonderful. I added a little more celery and carrots and used 5 lamb shanks plus I added baby bella mushrooms which I quartered. The next I was ready to go. I started by seasoning the shanks then browning them; removed them and added my veggies; then added wine and reduced and continues to follow recipe but I then put it all in the crock pot since I don't have a dutch oven that I put in the oven. I set it on high for about 4 hrs then turned it to low. It was done in about 6 hrs. The meat was ver tender, as a matter of fact it fell off the bone. I removed the meat and strained the rest reserving the veggies and the liquid separately. Refrigerated both and the next day I removed the fat from the liquid which was all gel'd.
I reheated it in a roasting pan with some liquid and then cooked up the orzo. I used part water, 1 can chicken broth and the rest was the shank liquid. It was creamy tasty and my husband loved it.
Enjoy