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1
Preheat oven to 350 degrees F.
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2
Heat oil in a medium Dutch oven over high heat until smoking.
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3
Season the shanks on both sides with salt and pepper and sear until golden brown on both sides.
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4
Remove shanks to a plate.
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5
Add the celery, carrots, and onions and cook until caramelized.
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6
Add the Port and red wine and reduce by half.
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7
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.
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8
Remove shanks, strain sauce into a medium saucepan, and reserve 1 cup of the braising liquid for cooking the orzo.
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9
Cook the sauce over high heat until liquid is reduced by half.
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10
Serve shanks with sauce, orzo, and tomatoes.
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11
2 heads garlic, tops removed
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12
2 tablespoons olive oil
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13
Preheat oven to 200 degrees F.
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14
Place garlic heads in a small roasting dish and drizzle with olive oil.
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15
Roast for about 1 1/2 hours or until soft.
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16
Let cool before squeezing the pulp out.
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17
1 pound orzo
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18
2 tablespoons unsalted butter
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19
2 tablespoons olive oil
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20
1 small onion, finely chopped
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21
2 tablespoons cold unsalted butter
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22
1 cup braising liquid from lamb shanks, recipe above
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23
1/4 cup finely chopped fresh parsley leaves
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24
Salt and pepper
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25
Bring 8 cups of water (or a combination of chicken stock and water) to a boil.
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26
Heat a medium nonstick pan over medium-high heat.
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27
Add 1/2 of the orzo and toast until golden brown.
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28
In a medium saucepan, heat the butter and oil over medium heat, then add the onion and cook until soft.
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29
Add the toasted orzo and the remaining orzo and saute for 1 minute to coat the pasta with the onion mixture.
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30
Add hot water to the orzo as if you were making risotto, a little at a time, until the pasta is al dente.
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31
Finish with the cold butter and 1 cup of the braising liquid.
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32
Stir in parsley and season with salt and pepper, to taste.
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33
4 plum tomatoes, sliced in 1/2 vertically
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34
1 tablespoon olive oil
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35
Salt and pepper
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36
Preheat oven to 200 degrees F.
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37
In a small baking dish, toss the tomatoes in olive oil and season with salt and pepper.
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38
Roast for 4 hours.
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39
Alternatively, use re-hydrated sun-dried tomatoes instead.
