Lamb Osso Buco with Orzo “Risotto”

Recipe Information

Ingredients

• 4 lamb shanks (can substitute veal shanks, if desired)
• 1 tsp tomato powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp cayenne
• ½ tsp oregano
• ½ tsp thyme
• 4 tbsp vegetable oil
• 1.5 cup onions (chopped)
• ¾ cup celery (diced)
• ¾ cup carrots (diced)
• 2 tbsp garlic (minced)
• 2 bay leaves
• 1 tbsp fresh thyme leaves (chopped)
• 1 tbsp fresh rosemary (chopped)
• 1 tbsp kosher salt
• 1 tsp black pepper (coarsely ground)
• 2 cup dry red wine, like Anaba Syrah
• 1.5 qt rich beef stock
• ½ cup fresh parsley
• 1 lb orzo pasta (uncooked)

Directions

1. Preheat the oven to 350 degrees F.

2. Mix first 7 spices in a bowl and rub into the shanks.

3. Heat a Dutch oven over medium heat. Add the oil and heat until very hot. Transfer seasoned meat to the pot and cook until well-browned on all sides. Remove the shanks to a plate and set aside. Add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, bay leaves, thyme, rosemary, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan. Add the meat & stock and bring to a boil on the stovetop. Cover the roasting pan and transfer to the oven. Cook for about 2 1/2 hours, or until very tender.

4. Remove from the oven and add the parsley and orzo to the pan; stir to distribute evenly. Replace the cover and return the pan to the oven for 20 minutes. Remove the pot from the oven and stir gently. Cover and let sit for 10 minutes.