INGREDIENTS
4 lamb shanks
½ cup olive oil
1 yellow onion, (peeled and finely grated)
1 rib celery, (finely grated)
1 carrot (peeled and finely grated)
4 garlic cloves (finely grated)
1 cup red wine
2 cans (28-ounce)whole peeled tomatoes crushed by hand
2 teaspoons dry oregano
1 teaspoon dry thyme
1 cinnamon stick
8 all-spice berries
1 pound orzo
Sea salt and pepper to taste
Fresh oregano, thyme, and parsley, (chopped )for garnish (optional)
DIRECTIONS
Season the lamb shanks well on all sides with salt and pepper.
Add 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.
Set 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.
Add in the onions and cook until browned over low to medium heat, for about 20 minutes.
Stir 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.
Deglaze with the wine and cook until au sec or almost gone.
Add in the tomatoes, cinnamon stick, all-spice berries, oregano, thyme, salt, and pepper, and mix to combine.
Place 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.
With 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.
To 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.
Notes
The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
