Lamb Osso Bucco Baked with Orzo

By charlotteh371

Yield: 12 servings.

Ingredients

• Lamb Marinade:
• 6 pounds Lamb Shanks cut into 2 inch thick steaks
• 1 cup extra virgin olive oil
• 1 ea lemon zest and juice
• 3 tbs garlic, sliced
• 2 tbs dry savory
• 1 tsp fresh ground black pepper
• Whisk together the olive oil, lemon, garlic, savory and the pepper. Place the marinade and the lamb shanks in a zip-top bag to combine. Let marinate for 12 hours.
• To braise the lamb:
• 1/2 cup extra virgin olive oil
• salt and pepper
• 5 cups onion, small dice
• 2 cups celery, small dice
• 2 cups carrot, small dice
• 1/3 cup garlic, sliced
• 1 tbsp Ras el Hanout
• 1 tsp Aleppo pepper
• 1 tbsp dry savory
• 750 ml. dry red wine
• 1 1/2 quart lamb stock
• 1 10-pound can whole peeled tomato in puree (Crushed through a mill)
• Sachet
• 1/2 bunch parsley stems,
• 6 sprigs fresh thyme,
• 2 ea Bay leaves,
• 2 whole cinnamon sticks
• (all wrapped and tied in cheesecloth)

Preparation

Step 1

Remove the lamb from the marinade and season well with salt and pepper.Heat a large, wide pan over medium high heat. Sear the seasoned lamb shanks very well on all sides in some oil. Remove when caramelized and keep covered.

Add the celery, carrot and onion. Cook for 5 minutes to soften.

Add the garlic and cook for an additional 2 minutes.

Stir in the Aleppo, savory, and ras el hanout.

Deglaze the entire pan with the red wine. Scrape the bottom to release the brown bits.

Bring to a simmer and cook for 2 minutes.

Add the lamb stock, tomato, sachet and the reserved lamb shanks.

Taste and season the braising liquid.

Bring to a gentle simmer. Cover the pot and braise in a 300 degree oven for 2 hours (until the meat is very tender and almost falling off the bone.

Carefully remove the shanks to a hotel pan. Reduce the braising liquid by half to obtain a flavorful stock.

Remove the sachet and pour the braising liquid over the lamb.

Cool the lamb in the liquid. Reserve.

To Finish the Dish:
2 each lamb shanks, reheated in the braising liquid.
1/2 cup cooked orzo pasta (blanched in salted boiling water for 2 minutes, shocked, drained and coated in extra virgin olive oil)
1 tsp garlic, chopped
1/8 tsp lemon zest
1 tsp parsley, chiffonade
1 tbsp freshly grated Parmesan cheese

Toast the garlic and orzo in a saute pan with a little bit of olive oil.

Add lemon zest and parsley.

Place lamb shanks on top of pasta and top with a spoonful of sauce.

Top the lamb with the cheese and more of the parsley.

Serve immediately.