Lamb Shanks Italian Style with OrzoSubmitted by David McCarthy, AustraliaThis Lamb Shanks Italian Style recipe was sent to me by a reader not long after Recipes Mania started. That reader was either forgetful or too shy to add their name. That is sad because I don't want to grab the glory for somebody else's recipe. This recipe is typical of dishes that emanate from Italian peasants and I am constantly amazed how they turn low cost meats and fish into recipes that last for centuries just like lamb shanks Italian style. An Italian chef once explained to me that it is the peasant dishes from all over the world that stand the test of time. After all, the richer folk bought prime cuts of meat and didn't have to spruce them up to make them good. Any fool can do that.
3 tablespoons olive oil 4 lamb shanks Salt and pepper to taste 3 medium carrots, cut into 1/2-inch slices (about 1 cup) 1 medium celery stalk, cut same as carrots (about 1/2 cup) 1 large onion, coarsely chopped (about 2 cups) 1 small green pepper (Bell pepper), coarsely chopped (about 1 cup) 4 large garlic cloves, finely chopped 2 tablespoons tomato paste 1 cup dry red wine + a glass for the chef. 1 cup low-salt chicken broth 1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices 1 bay leaf 2 teaspoons dried thyme 1 tablespoon dried marjoram leaves 2 teaspoons dried rosemary 1 tablespoon dried parsley Juice of 1/2 lemon Ingredients for the Orzo 2 tablespoons butter 1-1/2 cups orzo 1 cup low-salt chicken broth 1 cup water Salt and pepper to taste Juice of 1/2 lemon 1 teaspoon dried marjoram leaves 1 teaspoon dried parsley. Method First take a sip of your wine, you've earned it. To make the lamb shanks Italian style, preheat the oven to 325° F (approx 170C). Heat a large skillet or sauté pan over high heat. Add the olive oil. Season the shanks with salt and pepper. Add to the pan and sauté until nicely browned, about 2 minutes per side. Remove shanks and set aside. Reduce heat to medium-high. Add the carrots, celery, onions, and green peppers. Sprinkle with a little more salt and pepper. Sauté until lightly golden, about 5 minutes. Add the garlic and tomato paste. Stir well to combine paste with vegetables. Pour in the wine and broth. Deglaze pan, scraping up all of the browned bits in the bottom. Add the tomatoes, bay leaf, thyme, marjoram, rosemary, parsley, additional salt and pepper and lemon juice. Stir well. Return the shanks, and accumulated juices, to the pan. Cover with a tight lid or, if in doubt, foil. Place in oven and braise until meat is very tender, about 2-1/2 hours. Check every 30 minutes or so to make sure moisture is not evaporating and to spoon some of the sauce over the shanks. For the orzo, melt the butter in a medium skillet over medium heat. Add the orzo and toast until well-browned, about 10 minutes, stirring often and reducing heat as needed to prevent burning. Meanwhile, heat the chicken broth and water in a small saucepan just to boiling. To finish the dish, increase oven temperature to 400° F (approx 200 C). Stir the toasted orzo, hot broth/water mixture, lemon juice, marjoram, parsley, salt and pepper into the sauce in the pan with the shanks and vegetables. Cover again; return to oven and bake until orzo is tender, about 20 minutes. Serve Lamb Shanks Italian Style immediately.
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