Oven Braised Lamb Shanks with Orzo

By MKMILLION

Ingredients

• 4 each Lamb shank, *see Note
• 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 tablespoons olive oil
• 2 cups onions, chopped
• 1 cup carrot, diced
• 1 cup celery, diced
• 2 Tablespoons garlic, minced
• 3 each bay leaf
• 2 teaspoons salt
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon ground black pepper
• 1 1/2 cups dry red wine
• 1 quart veal or beef stock
• 1/4 cup parsley, chopped
• 1 pound orzo, uncooked
• 1/2 cup parmesan cheese, grated

Preparation

Step 1

1. Preheat oven to 350
2. Heat large Dutch oven over medium heat. Add olive oil and heat until very hot.
3. Combine flour with 1 teaspoon each of salt and pepper in shallow dish or plate
4. Dredge shanks in flour mixture and shake to remove excess flour. place shanks in pot and saute until well-browned on all sides about 6 to 8 minutes.
5. Remove shanks from pan and set aside.
6. Add onions, carrots, celery to pan and saute until soft and a little brown about 5 to 6 minutes.
7. Add garlic, bay leaves, remaining salt and pepper, rosemary, and thyme and cook for 1 minute.
8. Deglaze pan with wine and allow to reduce for a couple of minutes scraping pan to loosen brown particles in bottom.
9. Add beef or veal stock and return shanks to pan. Bring to a boil, cover pan

Notes: Tie each of the shanks in two places ( near top and bottom) with butcher's twine to keep the meat on the bone while braising.
Could also substitute pork or veal shanks for lamb.