- 3 cups all-purpose flour
- two tablespoons kosher salt and freshly ground pepper blend (60:40 mixture)
- 2 (14 to twenty-ounce) lamb shanks
- two tablespoons grapeseed oil
- 4 cups dark wine
- 1 cup peeled and chopped carrots
- 2 ribs celery, chopped
- 1/3 cup chopped red onion
- two tablespoons minced rosemary oil leaves
- 6 cups beef stock
- 1/2 cup tomato paste
- 1 tablespoon minced parsley leaves
- two tablespoons minced garlic clove
- 6 cups cooked orzo
- 1 cup chopped Roma tomato plants
- 1/4 cup crumbled feta
- 1 cup balsamic vinaigrette
- 1/2 cup chopped mint leaves
- 1/4 cup chopped tulsi leaves
- 1 tablespoon grapeseed oil
Inside a large bowl chuck the ball flour with pepper and salt blend, to taste, adding shanks and coat well using the flour. Take away the shanks and get rid of the surplus flour.
Add some oil to some heavy- bottomed pan over medium-high temperature. Once the oil is hot add some shanks, and brown them on every side. When fully browned, take away the shanks to some plate and deglaze the pan with dark wine. Stir within the carrots, celery. onions. rosemary oil. beef stock. tomato paste. parsley and garlic clove. Provide a boil, then lessen the heat to medium-low, and prepare for 1 1/2 to two hrs. Once the meat is fork tender, take away the shanks in the stock and permit to awesome for one hour within the refrigerator.
Once cooled, remove meat from shank having a fork, pulling meat to shred.
Place the meat right into a large bowl and add some orzo, tomato plants and feta. Pour the vinaigrette within the salad and toss to mix. Arrange the salad on the large serving platter and garnish with chopped mint and tulsi. Drizzle with grapeseed oil and serve.
Cook's Note: Lamb loin could be substituted with shank, but will have to be cooked until medium, normally around twenty minutes based on size.