Braised Lamb Shanks with Orzo
- prep time1 min
- total time 135 min
- serves 2
These braised lamb shanks by Scott Usheroff are rich and juicy, with herbed orzo you've got a perfect meal!
For more information visit Recipe to Riches!
3 Tbsp olive oil
2 large lamb shanks, about 900 g
½ tsp salt
¼ tsp cracked black pepper
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 onion, roughly chopped
3 clove garlic, smashed with flat side of chef knife
5 sprig fresh thyme
3 bay leaves
½ cup port wine
½ cup red wine
2 cup chicken stock
2 tsp fresh lemon juiceHerbed Orzo
3 cup chicken stock
2 Tbsp butter
⅓ cup minced onion
1 tsp minced garlic
¾ cup orzo pasta
⅓ cup finely grated Parmigiano Reggiano
2 Tbsp chopped fresh parsley
1. Preheat oven to 325F (160C).
2. In Dutch oven, heat 2 tbsp (25 mL) of the olive oil over medium-high heat. Sprinkle lamb shanks with salt and pepper; add to Dutch oven. Cook until browned on all sides, turning occasionally, about 5 to 6 minutes. Transfer to a plate. Add remaining oil to Dutch oven. Cook carrots, celery, onion and garlic for 5 minutes, stirring occasionally. Stir in thyme and bay leaves. Cook for another 2 minutes. Stir in port and red wine; bring to a boil scraping up any browned bits on bottom of Dutch oven. Cook until liquid is reduced by half. Add chicken stock. Return shanks to Dutch oven. Cover. Cook in centre of oven for 2 hours or until meat is very tender. Cool on counter for 30 minutes.
3. Remove lamb shanks from Dutch oven. Separate meat from bones. Strain cooking liquid into a clean saucepan, discarding solids in strainer. Skim off fat. Bring liquid to a boil; cook until reduced to about 2/3 cup (150 mL). Stir lamb into reduced sauce. Stir in lemon juice. Cover to hold warm; set aside.Herbed Orzo
1. In saucepan heat chicken stock over medium heat. In another saucepan, melt butter over medium-high heat; cook onions and garlic for 2 to 3 minutes, stirring occasionally. Add orzo; stir to coat with butter. Add one ladleful of stock to pan; cook, stirring until completely absorbed. Continue adding stock one ladleful at a time, stirring well until each addition is absorbed before adding more stock, until all stock is used up and orzo is tender, about 10 minutes. Stir in Parmigiano and parsley.
2. To serve, divide orzo between two large dinner plates; flatten with back of a spoon. Top with lamb and sauce (heat up if needed).