Recipe courtesy of Robert Irvine

Braised Lamb Orzo Salad

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 25 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. Once cooled, remove meat from shank with a fork, pulling meat to shred.
  4. 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.

Katie Lee Biegel

Lemon Pasta (Sponsored)

24m Easy 99%
CLASS
Katie Lee Biegel

Chopped Salad

14m Easy 97%
CLASS
Amanda Freitag

Orzo Pasta Salad

30m Easy 99%
CLASS
Alex Guarnaschelli

Lamb Stew

34m Easy 99%
CLASS
Amanda Hesser and Merrill Stubbs

Greek Lamb with Orzo

12m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now