Braised Lamb Orzo Salad

1. 1

   In a large bowl toss the flour with salt and pepper blend, to taste, then add shanks and coat well with the flour.

2. 2

   Remove the shanks and shake off the excess flour.

3. 3

   Add the oil to a heavy- bottomed pan over medium-high heat.

4. 4

   When the oil is hot add the shanks, and brown them on each side.

5. 5

   When fully browned, remove the shanks to a plate and deglaze the pan with red wine.

6. 6

   Stir in the carrots, celery, onions, rosemary, beef stock, tomato paste, parsley and garlic.

7. 7

   Bring to a boil, then reduce the heat to medium-low, and cook for 1 1/2 to 2 hours.

8. 8

   When the meat is fork tender, remove the shanks from the stock and allow to cool for 1 hour in the refrigerator.

9. 9

   Once cooled, remove meat from shank with a fork, pulling meat to shred.

10. 10

    Put the meat into a large bowl and add the orzo, tomatoes and feta.

11. 11

    Pour the vinaigrette over the salad and toss to combine.

12. 12

    Arrange the salad on a large serving platter and garnish with chopped mint and basil.

13. 13

    Drizzle with grapeseed oil and serve.

14. 14

    Cook's Note: Lamb loin can be substituted for shank, but will need to be cooked until medium, normally around 20 minutes depending on size.

* Per serving · 4 servings · Values may vary.