Greek Lamb Shank with Orzo That Tastes Like Detroit

By Chef Billy Parisi · 180 min

Ingredients

Instructions

1. Preheat the oven to 350°F.
2. Season the lamb shanks well on all sides with salt and pepper.
3. Heat the oil in a large rondeau over high heat until it lightly smokes. Add the shanks and sear over medium-high heat until well browned on all 4 sides. Set the lamb aside.
4. If the oil is too dark and looks burned, drain it and replace with 3 tablespoons olive oil.
5. Cook the grated onion over low to medium heat until browned, about 20 minutes. Stir in the celery and carrot and cook 3 to 4 minutes. Add the garlic and cook about 30 to 45 seconds, until fragrant.
6. Deglaze with the wine and cook until nearly all the liquid has evaporated.
7. Add the crushed tomatoes, cinnamon stick, allspice berries, oregano, thyme, salt and pepper, and mix well.
8. Return the lamb shanks to the pot, cover with a lid and bake at 350°F for 2 1/2 hours, or until the meat is tender enough to fall off the bone.
9. About 20 minutes before the lamb is done, cook the orzo in a large pot of boiling salted water for 6 to 7 minutes, until al dente. Drain well.
10. Heat olive oil in a large sauté pan over medium heat, add the orzo and toast for 2 to 3 minutes. Season with salt and keep warm.
11. Spoon orzo into a serving bowl, top with a lamb shank, some sauce and chopped fresh herbs.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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