Lamb Shanks Lemon And Green Olives with Green Onion Orzo
* recipes sourced and inspired by Pfeiffer Winery
INGREDIENTS Lamb 6 lamb shanks (about 250 g each), French-trimmed 12 cloves garlic 18 green olives, flesh cut off in 3 wide slices 1 lemon, cut into 12 very thin slices 1 1/2 tsp dried oregano Green Onion Orzo 250 g orzo 1/3 cup extra-virgin olive oil 1 cup thinly sliced green onions
INSTRUCTIONS 1. Place each lamb shank on 2 pieces baking paper, approximately 30-cm square. Scatter each shank with 2 cloves of garlic, 9 olive slices, 2 pieces sliced lemon, 1/4 teaspoon dried oregano and season to taste with sea salt and freshly ground black pepper. 2. Bring up sides of paper to form a parcel, leaving bone exposed, then tie securely with string. Place shanks in a roasting pan and roast at 150 F for 3 hours or until meat is falling off the bone. 3. For green onion orzo, 15 minutes before shanks are ready, cook orzo in boiling salted water until al dente, drain well, then return to same pan. Meanwhile heat olive oil in a frying pan, add green onions and cook over medium heat for 1 minute or until just soft, then add oil mixture to cooked orzo. Season to taste and combine well. 4. To serve, untie lamb shanks, place each in a shallow bowl and serve with bowls of orzo.
SAVOUR MANITOBA | SPRING/SUMMER 25 49
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