Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo
This recipe crafts tender oven-roasted lamb shanks braised in a rich Port and red wine sauce with aromatic vegetables. The dish is complemented by flavorful roasted garlic, toasted orzo pasta, and slow-roasted tomatoes. It's an intermediate-level recipe perfect for a hearty, comforting meal, requiring about 5 hours of total time for deep, developed flavors.
Equipment
- 1 Dutch Oven Large, heavy-bottomed pot suitable for searing and oven braising
- 1 Medium Saucepan For sauce reduction and orzo preparation
- 1 Fine-Mesh Strainer For straining the braising liquid
- 1 Baking Sheet For roasting garlic and tomatoes (if done separately)
- 1 Tongs For searing and handling lamb shanks
Ingredients
Main
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 lamb shanks
- 2 stalks celery coarsely chopped
- 2 carrots coarsely chopped
- 1 large onion coarsely chopped
- 2 cups Port wine
- 1 cup red wine
- 4 cups chicken stock or water
- Roasted Garlic recipe follows
- Toasted Orzo Pasta recipe follows
- Slow Roasted Tomatoes recipe follows
- 2 heads garlic tops removed
- 2 tablespoons olive oil
- 1 pound orzo
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 tablespoons cold unsalted butter
- 1 cup braising liquid from lamb shanks recipe above
- 1/4 cup finely chopped fresh parsley leaves
- Salt and pepper
- 4 plum tomatoes sliced in 1/2 vertically
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Preheat oven to 350 degrees F. Heat oil in a medium Dutch oven over high heat until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides. Remove shanks to a plate. Add the celery, carrots, and onions and cook until caramelized. Add the Port and red wine and reduce by half. Add the chicken stock, the pulp from the roasted garlic, and return the shanks; bring to a boil on the stove, and then cover and bake in the oven for 2 hours or until tender. Remove shanks, strain sauce into a medium saucepan, and reserve 1 cup of the braising liquid for cooking the orzo. Cook the sauce over high heat until liquid is reduced by half. Serve shanks with sauce, orzo, and tomatoes.
Notes
To ensure truly tender lamb shanks, don't rush the braising process; the 2-hour bake time is a minimum, and longer, slower cooking at a slightly lower temperature (e.g., 300°F for 3-4 hours) can yield even more succulent results. Searing the lamb shanks thoroughly before braising is crucial for deep flavor development and a rich, appealing color. The reduction of both the wine and the final braising liquid concentrates the flavors significantly, creating a robust sauce. For the accompanying orzo and roasted tomatoes, ensure they are prepared concurrently or just before serving to maximize freshness and temperature.