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Recipe courtesy of Bobby Flay

Show: Hot off the Grill with Bobby Flay

Episode: Lamb Shanks

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Total:: 5 hr
Prep:: 4 hr
Cook:: 1 hr

Level:: Easy

Ingredients

Lamb Shanks:

3 tablespoons olive oil
Salt and freshly ground pepper
4 lamb shanks
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
1 large onion, coarsely chopped
5 heads garlic, split in half horizontally
2 cups port wine
1 cup red wine
4 cups chicken stock

Orzo Pasta:

1 stick unsalted butter
2 tablespoons olive oil
1 pound orzo
1 small onion, finely chopped
1/4 cup finely chopped parsley

Slow Roasted Tomatoes:

4 plum tomatoes, sliced in half, vertically
1 tablespoon olive oil
Salt and pepper

Roasted Garlic Bulbs:

4 heads garlic, tops, removed
1 cup water
2 tablespoons butter

Directions

Preheat oven to 350 degrees F.

Heat oil in a medium Dutch oven until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides, remove to a plate.

Add the celery, carrots,onions and garlic and cook until caramelized. Add the port and red wine and reduce by half.

Add the chicken stock and shanks and bring to a boil, cover and bake in oven for 2 hours or until tender. Remove shanks, strain and reduce liquid by half.

Orzo Pasta: Heat oil and butter in pan. Add 1/2 of orzo and toast until golden brown. Add onion and remaining orzo and saute for 2 minutes. Heat a pot of water and add to the risotto as if you were making risotto, a little at a time, until the pasta is al dente. Finish with additional butter and a small amount of the braising liquid, add chopped parsley and salt and pepper to taste.

Slow Roasted Tomatoes: Toss the tomatoes in olive oil, season with salt and pepper and roast in a 200 degree F oven for 4 hours. (Re-hydrated sundried tomatoes will work just as well)

Roasted Garlic Bulbs: Preheat oven to 350 degrees F. Place water and butter in a roasting pan, add garlic heads, cut-side-down, cover and roast for 1 hour.

My Private Notes

Name: Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo
Prep time: P0Y0M0DT4H0M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT5H0M0.000S
Ingredients: 3 tablespoons olive oil; Salt and freshly ground pepper; 4 lamb shanks; 2 stalks celery, coarsely chopped; 2 carrots, coarsely chopped; 1 large onion, coarsely chopped; 5 heads garlic, split in half horizontally; 2 cups port wine; 1 cup red wine; 4 cups chicken stock; 1 stick unsalted butter; 2 tablespoons olive oil; 1 pound orzo; 1 small onion, finely chopped; 1/4 cup finely chopped parsley; 4 plum tomatoes, sliced in half, vertically; 1 tablespoon olive oil; Salt and pepper; 4 heads garlic, tops, removed; 1 cup water; 2 tablespoons butter