Lamb Shanks

Ingredients:

  • 3 Tablespoons olive oil
  • salt and freshly ground pepper
  • 4 lamb shanks
  • 2 stalks celery, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1 large onion, coarsely chopped
  • 2 cups port wine
  • 1 cup red wine
  • 4 sprigs fresh thyme
  • 2 heads of garlic, spilt in half horizontally
  • 8 cups of chicken stock
  • 8 sun-dried tomatoes, rehydrated and coarsely chopped

Method

Preheat oven to 350 degrees F. Heat oil in a medium Dutch oven until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides; remove to a plate. Add the celery, carrots, and onion and cook until caramelized. Add the port and red wine and reduce by half. Add the thyme, garlic, chicken stock, and shanks and bring to a boil; cover and bake in the oven for 2 hours or until tender. Remove shanks and strain, reserving 1 cup of the braising liquid. Reduce the remaining liquid by half and add the sun-dried tomatoes.

This recipe is property of Bolo. Permission to publish is required. Please contact KB Network News at 212-777-3455. Thank you.

Orzo Pasta

Ingredients:

  • 2 Tablespoons olive oil
  • 5 Tablespoons unsalted butter, divided
  • 2 cups orzo
  • 1 small onion, finely chopped
  • 1 head roasted garlic
  • 5 cups of water
  • 1 cup reserved cooking liquid
  • 1/4 cup finely chopped parsley
  • salt and freshly ground pepper

Method

Heat oil and 3 tablespoons of the butter in pan. Add 1/2 of the orzo and toast until golden brown. Add onion and garlic and remaining orzo, cook for 2 minutes. Heat the water in a pot and add to the orzo as if you were making risotto, a little at a time, until the pasta is al dente. Finish with the cooking liquid and remaining butter. Add chopped parsley and salt and pepper to taste.

To Serve:

Spoon orzo onto a large platter and arrange lamb shanks on top. Drizzle with reduced sauce and sun-dried tomatoes.

Recommendations:

Bobby suggests serving this dish with an oloroso sherry.

Wine Suggestion:A meaty Syrah from California or a French St. Joseph

This recipe is property of Bolo. Permission to publish is required. Please contact KB Network News at 212-777-3455. Thank you.

 
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