Braised Lamb Orzo Salad

Total Time:
2 hr 40 min
Prep:
15 min
Inactive:
2 hr
Cook:
25 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 3 cups all-purpose flour
  • 2 tablespoons kosher salt and freshly ground black pepper blend (60:40 mixture)
  • 2 (14 to 20-ounce) lamb shanks
  • 2 tablespoons grapeseed oil
  • 4 cups red wine
  • 1 cup peeled and chopped carrots
  • 2 ribs celery, chopped
  • 1/3 cup chopped red onion
  • 2 tablespoons minced rosemary leaves
  • 6 cups beef stock
  • 1/2 cup tomato paste
  • 1 tablespoon minced parsley leaves
  • 2 tablespoons minced garlic
  • 6 cups cooked orzo
  • 1 cup chopped Roma tomatoes
  • 1/4 cup crumbled feta
  • 1 cup balsamic vinaigrette
  • 1/2 cup chopped mint leaves
  • 1/4 cup chopped basil leaves
  • 1 tablespoon grapeseed oil
Directions
  • In a large bowl toss the flour with salt and pepper blend, to taste, then add shanks and coat well with the flour. Remove the shanks and shake off the excess flour.

  • Add the oil to a heavy- bottomed pan over medium-high heat. When the oil is hot add the shanks, and brown them on each side. When fully browned, remove the shanks to a plate and deglaze the pan with red wine. Stir in the carrots, celery, onions, rosemary, beef stock, tomato paste, parsley and garlic. Bring to a boil, then reduce the heat to medium-low, and cook for 1 1/2 to 2 hours. When the meat is fork tender, remove the shanks from the stock and allow to cool for 1 hour in the refrigerator.

  • Once cooled, remove meat from shank with a fork, pulling meat to shred.

  • Put the meat into a large bowl and add the orzo, tomatoes and feta. Pour the vinaigrette over the salad and toss to combine. Arrange the salad on a large serving platter and garnish with chopped mint and basil. Drizzle with grapeseed oil and serve.

  • Cook's Note: Lamb loin can be substituted for shank, but will need to be cooked until medium, normally around 20 minutes depending on size.


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