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lamb shanks vegetable oil shallots garlic green peppers white wine tomatoes fresh rosemary salt pepper basic beef stock orzo parsley
Viewed: 64 - Published at: 2 years agoIngredients
- 4 lamb shanks (14 oz. each)
- 2 Tbsp. vegetable oil
- 8 large shallots or 2 medium size yellow onions, finely chopped
- 2 cloves garlic, minced
- 2 medium size sweet green peppers, cored, seeded and cut lengthwise into strips 1/2-inch wide
- 1 c. dry white wine
- 1 (1 lb.) can tomatoes (with their juice), chopped
- 2 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary, crumbled
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 c. basic beef stock or canned beef broth
- 1 c. orzo or long grain white rice
- 1/3 c. minced parsley
Method
- Using paper toweling, blot the lamb shanks dry. Heat the oil in a 6-quart Dutch oven or flameproof casserole over moderate heat for 1 minute. Add the shanks and brown well on all sides 10 minutes. Remove the shanks and set aside. Add the shallots and garlic to the Dutch oven and saut, stirring frequently until softened, about 5 minutes. Add the green peppers and saut, stirring occasionally until soft, about 5 minutes more. Stir in white wine, scraping up any browned bits on the bottom of the pan. Return the shanks to the pan. Add the tomatoes, rosemary, salt, pepper and stock. Cover, reduce heat to low and simmer, turning and basting the shanks occasionally with pan juices, until tender, 1 1/2 hours. Skim excess fat. Add the orzo; cover and simmer until tender, 10 minutes. Stir in all but 2 tablespoons of the parsley and sprinkle the remainder on top. Serves 4.
