Ingredients
- 3 tablespoons essential olive oil
- Salt and freshly ground pepper
- 4 lamb shanks
- 2 stalks celery, coarsely chopped
- 2 carrots, coarsely chopped
- 1 large onion, coarsely chopped
- 2 cups Port wine
- 1 cup dark wine
- 4 cups chicken stock or water
- Roasted Garlic clove, recipe follows
- Toasted Orzo Pasta, recipe follows
- Slow Roasted Tomato plants, recipe follows
Directions
Preheat oven to 350 levels F.
Heat oil inside a medium Nederlander oven over high temperature until smoking. Season the shanks on sides with pepper and salt and sear until golden brown on sides. Remove shanks to some plate. Add some celery. carrots, and onions and prepare until caramelized. Add some Port and dark wine and lower by half. Add some chicken stock, the pulp in the roasted garlic clove, and return the shanks provide a boil around the stove, after which cover and bake within the oven for just two hrs or until tender. Remove shanks, strain sauce right into a medium saucepan, and reserve 1 cup from the braising liquid to cook the orzo. Prepare the sauce over high temperature until liquid is reduced by half. Serve shanks with sauce, orzo, and tomato plants.
Roasted Garlic clove:
2 heads garlic clove, tops removed
two tablespoons essential olive oil
Preheat oven to 200 levels F.
Place garlic clove heads in a tiny roasting dish and drizzle with essential olive oil. Roast for around 1 1/2 hrs or until soft. Let awesome before squeezing the pulp out.
Toasted Orzo Pasta:
two tablespoons unsalted butter
two tablespoons essential olive oil
1 small onion, finely chopped
1 cup braising liquid from lamb shanks, recipe above
1/4 cup finely chopped fresh parsley leaves
Pepper and salt
Bring 8 glasses of water (or a mix of chicken stock and water) to some boil.
Heat a medium nonstick pan over medium-high temperature. Add 1/2 from the orzo and toast until golden brown. Inside a medium saucepan. heat the butter and oil over medium heat, adding the onion and prepare until soft. Add some toasted orzo and also the remaining orzo and saute for one minute to coat the pasta using the onion mixture. Add warm water towards the orzo just like you were making risotto. just a little at any given time, before the pasta is al dente. Finish using the cold butter and 1 cup from the braising liquid. Stir in parsley and season with pepper and salt, to taste.
Slow Roasted Tomato plants:
4 plum tomato plants. sliced in 1/2 vertically
Pepper and salt
Preheat oven to 200 levels F.
In a tiny baking dish. chuck the ball tomato plants in essential olive oil and season with pepper and salt. Roast for 4 hrs. Alternatively, use re-hydrated sun-dried tomato plants rather.
