Name: Baked lamb shanks with orzo
Cook time: 130 min
Total time: 130 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 french-trimmed lamb shanks; 1 medium brown onion, finely chopped; 3 cinnamon sticks; 1 dried bay leaf; 3 clove garlic, crushed; 400 gram canned diced tomatoes; 2 cup (500 millilitres) chicken stock; 1 1/4 cup (275 grams) orzo pasta; 1 cup (250 millilitres) water; 2 tablespoon fresh oregano leaves

Ingredients

1 tablespoon olive oil

4 french-trimmed lamb shanks

1 medium brown onion, finely chopped

3 cinnamon sticks

1 dried bay leaf

3 clove garlic, crushed

400 gram canned diced tomatoes

2 cup (500 millilitres) chicken stock

1 1/4 cup (275 grams) orzo pasta

1 cup (250 millilitres) water

2 tablespoon fresh oregano leaves

Method

1.Preheat oven to 200°C.

2.In a large baking dish, heat oil over medium; cook lamb until browned all over. Remove from dish.

3.Cook onion, cinnamon and bay leaf in same dish, stirring, until onion softens. Add garlic; cook, stirring, until fragrant. Return lamb to dish with undrained tomatoes and stock; bring to the boil. Cover dish with lid or foil; cook in oven 1¼ hours.

4.Stir pasta and the water into dish; cook, covered, about 30 minutes or until lamb and pasta are tender. Season to taste.

5.Serve lamb sprinkled with oregano.

You can replace orzo with risoni if you like. Orzo, like risoni, absorbs cooking liquid. If the sauce is too thick, stir in a little extra water. If you make this dish in advance, you will need to add some water or stock when reheating.
Note

Women's Weekly Food

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