Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo

  • Level: Easy
  • Total: 5 hr
  • Prep: 4 hr
  • Cook: 1 hr
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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

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Add the celery, carrots,onions and garlic and cook until caramelized. Add the port and red wine and reduce by half. 
  4. 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.
  5. 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.
  6. 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)
  7. 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.
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