Recipe Provided By "Chef Billy Parisi"
Courtesy of the American Lamb Board
Prep Time15 minsCook Time3 hrs 15 minsTotal Time3 hrs 30 mins
4 Lamb shanks
0.50 cup Olive Oil
1 Yellow onion, (peeled and finely grated)
1 Rib celery, (finely grated)
1 Carrot (peeled and finely grated)
4 Garlic (finely grated)
1 cup Red wine
28 Whole peeled tomatoes crushed by hand
2 tsp Dry oregano
1 tsp Dry thyme
1 Cinnamon stick
8 All-spice berries
1 lb Orzo
Sea salt and pepper to taste
Fresh oregano, thyme, and parsley, (chopped) for garnish (optional)
1Season the lamb shanks well on all sides with salt and pepper.
2Add the oil to a large rondeau pot over high heat until it begins to smoke lightly. Add the lamb shanks to the pot, turn the heat down to medium-high heat, and sear them until well browned on all 4 sides.
3Set the lamb to the side. Drain off the oil if it is too dark and appears burned and replace it with 3 tablespoons of olive oil.
4Add in the onions and cook until browned over low to medium heat, for about 20 minutes.
5Stir in the celery and carrots and cook for 3 to 4 minutes. Add in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
6Deglaze with the wine and cook until au sec or almost gone.
7Add in the tomatoes, cinnamon stick, all-spice berries, oregano, thyme, salt, and pepper, and mix to combine.
8Place back in the lamb shanks, cover with a lid and bake in the oven for 2 1/2 hours or until they are tender enough to fall off the bone.
9With about 20 minutes left in the lamb braising process, add the orzo to a large pot of boiling salted water and cook for 6 to 7 minutes or until al dente. Drain the orzo completely. Add the orzo to a large sauté pan with olive oil and cook for 2 to 3 minutes over medium heat to gently toast the orzo. Season with salt and set to the side and keep warm.
10To serve, add some of the orzo to a serving bowl and place the lamb on top with some of the sauce and chopped fresh herbs.
Note:
11The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Ingredients
4 Lamb shanks
0.50 cup Olive Oil
1 Yellow onion, (peeled and finely grated)
1 Rib celery, (finely grated)
1 Carrot (peeled and finely grated)
4 Garlic (finely grated)
1 cup Red wine
28 Whole peeled tomatoes crushed by hand
2 tsp Dry oregano
1 tsp Dry thyme
1 Cinnamon stick
8 All-spice berries
1 lb Orzo
Sea salt and pepper to taste
Fresh oregano, thyme, and parsley, (chopped) for garnish (optional)
Directions
1Season the lamb shanks well on all sides with salt and pepper.
2Add the oil to a large rondeau pot over high heat until it begins to smoke lightly. Add the lamb shanks to the pot, turn the heat down to medium-high heat, and sear them until well browned on all 4 sides.
3Set the lamb to the side. Drain off the oil if it is too dark and appears burned and replace it with 3 tablespoons of olive oil.
4Add in the onions and cook until browned over low to medium heat, for about 20 minutes.
5Stir in the celery and carrots and cook for 3 to 4 minutes. Add in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
6Deglaze with the wine and cook until au sec or almost gone.
7Add in the tomatoes, cinnamon stick, all-spice berries, oregano, thyme, salt, and pepper, and mix to combine.
8Place back in the lamb shanks, cover with a lid and bake in the oven for 2 1/2 hours or until they are tender enough to fall off the bone.
9With about 20 minutes left in the lamb braising process, add the orzo to a large pot of boiling salted water and cook for 6 to 7 minutes or until al dente. Drain the orzo completely. Add the orzo to a large sauté pan with olive oil and cook for 2 to 3 minutes over medium heat to gently toast the orzo. Season with salt and set to the side and keep warm.
10To serve, add some of the orzo to a serving bowl and place the lamb on top with some of the sauce and chopped fresh herbs.
Note:
11The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Greek Style Braised Lamb Shanks
