Prepare to embark on a culinary journey that will transform your kitchen into a gourmet restaurant with Joel's Braised Lamb Shank Over Mushroom Orzo. This show-stopping dish combines tender, fall-off-the-bone lamb with a luxurious mushroom orzo that promises to elevate your cooking skills from home chef to culinary maestro. Whether you're looking to impress a special someone or treat yourself to a restaurant-quality meal, this recipe is your ticket to gastronomic glory!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 2 cups beef broth
- 1 cup red wine
- 1 onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup orzo pasta
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion and carrots, mince the garlic, and slice the mushrooms. Set them aside for later use.
- In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then add them to the pot. Sear the lamb shanks on all sides until they are browned, about 4-5 minutes per side. Remove the shanks from the pot and set them aside.
- In the same pot, add the chopped onion and carrots. Sauté for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and sliced mushrooms, cooking for an additional 2-3 minutes until the garlic is fragrant and the mushrooms have released their moisture.
- Pour in 1 cup of red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits. Allow the wine to simmer for about 5 minutes, reducing slightly.
- Add the beef broth to the pot and stir to combine. Return the seared lamb shanks to the pot, ensuring they are submerged in the liquid. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and reduce the heat to low. Let the lamb shanks braise for about 2 hours, or until the meat is tender and falling off the bone. Check occasionally, and add more broth or water if necessary to keep the shanks partially submerged.
- Once the lamb shanks are tender, remove them from the pot and set aside. Strain the braising liquid through a fine-mesh sieve, discarding the solids. Return the liquid to the pot and bring it to a simmer over medium heat.
- Add 1 cup of orzo pasta to the simmering liquid. Cook the orzo according to the package instructions, usually about 8-10 minutes, stirring occasionally until al dente.
- While the orzo is cooking, preheat your oven to 375°F (190°C). Place the braised lamb shanks in a baking dish and spoon some of the cooking liquid over them. Bake in the preheated oven for about 15-20 minutes to caramelize the exterior.
- Once the orzo is cooked, remove it from the heat and stir in any remaining braising liquid to enhance the flavor. Adjust seasoning with salt and pepper as needed.
- To serve, place a generous scoop of mushroom orzo on each plate and top with a braised lamb shank. Drizzle with additional braising liquid if desired, and garnish with fresh herbs if available.
Tips
- Choose Quality Meat: Select fresh, well-marbled lamb shanks from a trusted butcher for the most tender results.
- Patience is Key: Don't rush the braising process. Low and slow cooking is essential to break down the tough connective tissues and create melt-in-your-mouth meat.
- Wine Matters: Use a good quality red wine you'd actually enjoy drinking. The braising liquid's flavor will concentrate during cooking.
- Searing is Crucial: Take time to properly brown the lamb shanks before braising. This step develops deep, rich flavors through the Maillard reaction.
- Liquid Level: Always ensure the lamb is partially submerged during braising to prevent drying out.
- Make Ahead Friendly: This dish actually improves in flavor if made a day in advance and reheated, making it perfect for entertaining.
- Strain for Smoothness: Straining the braising liquid creates a more refined sauce and removes any unwanted bits.
- Orzo Pro Tip: Cook the orzo separately in the braising liquid for the most flavorful pasta possible.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 45g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 140mg
