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Greek Lamb Shanks with Orzo

This traditional lamb dish is marinated with garlic and rosemary for a very earthy and warm dish served usually during the holidays or for a special occasion. We serve orzo alongside made from the deep browning juices of the lamb. This dish is best when made the night before.
Course Main Dish
Cuisine California Greek
Keyword Greek, lamb shanks, orzo
4 hours
4 hours
Servings 12
Author Mary Papoulias-Platis

Ingredients

  • 12 lamb shanks
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups cooked orzo
  • 1/4 cup tomato sauce
  • 3-4 tablespoons olive oil
  • Mizithra or Parmesan cheese for topping

Marinade

  • 4 cups red wine
  • 2 cups olive oil
  • 1 cup fresh lemon juice
  • 4 large sprigs of fresh rosemary
  • 1/2 cup whole fresh garlic, chopped
  • salt and pepper

Instructions

Preparation

  1. Preheat oven to 400 degrees.
  2. Salt and pepper both sides of each shank.
  3. Place on a hot grill and brown on all sides, about 15 minutes.
  4. (This can also be done in a hot skillet with a little olive oil.)
  5. Place in a deep casserole or baker and pour marinade over the shanks.

  6. Make sure there's enough liquid to cover the shanks. Place the sprigs around the shanks.

  7. Cover the pan tightly with foil and place in the oven.

  8. Bake for 4 hours. Remove and let cool for 10 minutes. Serve with orzo on the side.

Orzo

  1. Bring salted water to a boil in a large pot.
  2. Add orzo and cook until al-dente.(almost done)
  3. Drain and place back in the pot.
  4. Add 3-4 tablespoons of olive oil to pasta and stir gently to cover. Set aside.
  5. While the shanks are resting, add about 1 cup of strained lamb juice to the pre-cooked orzo and stir. (You can add 1/4 cup tomato sauce if desired)
  6. Place over low-heat and re-heat until warm and add more juices if needed.
  7. Serve with lamb.
  8. Sprinkle the dish with Mizithra or Parmesan cheese.