Deimos's Descent Braised Lamb Shank with Orzo
This dish embodies the deep complexities of a conflicted soul. Slowly braised lamb shanks, falling off the bone, in a rich, aromatic sauce, served over tender orzo. It's a challenging but ultimately rewarding culinary journey, robust and deeply satisfying.
Directions
- 1
Preheat oven to 325°F (160°C). Season lamb shanks generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear lamb shanks until well-browned on all sides, about 3-4 minutes per side. Remove shanks and set aside.
- 3
Add onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Cook until the wine has reduced by half, about 5 minutes.
- 5
Stir in the crushed tomatoes, beef broth, rosemary, bay leaves, and oregano. Bring the mixture to a simmer.
- 6
Return the lamb shanks to the pot, nestling them into the liquid. Ensure most of the meat is submerged. Cover the pot tightly.
- 7
Transfer to the preheated oven and braise for 2.5 to 3 hours, or until the lamb is fork-tender and easily pulls away from the bone.
- 8
While the lamb is braising, cook the orzo according to package directions. Drain and keep warm.
- 9
Carefully remove the lamb shanks from the pot. Discard the rosemary sprigs and bay leaves from the sauce.
- 10
Skim any excess fat from the surface of the sauce. If desired, you can reduce the sauce over medium-high heat on the stovetop for a thicker consistency.
- 11
Serve each lamb shank over a bed of orzo, generously spooning the rich braising sauce over top. Garnish with fresh parsley if desired.