Lamb Shanks with Orzo and Feta
Sure -- its very easy:
For four servings -- may be doubled
Olive Oil
4 meaty lamb shanks
1 - 35 oz can tomatoes (or equivalent amount of smaller cans), pref. imported
2/3 cup red wine
a LOT of garlic, chopped. A whole ball is a good start.
2.5 lbs onions, coarsely chopped
1 teaspoon oregano
1/2 teaspoon cumin
1 tsp rosemary
a pinch of cinnamon, JUST a pinch, do not go overboard
salt and pepper to taste
handful of fresh flat leaf Italian parsley
1/2 lb feta, pref. sheep's milk feta, if you can get it
1 lb orzo pasta
In large dutch oven, sear lamb shanks in olive oil over med-high heat until well browned. Remove to a plate. Sautee onions and garlic with oregano, cumin, rosemary and cinnamon, in remaining oil in the pan until golden brown. Pour in wine, and heat, scraping up bits. Add tomatoes, return lamb to pot. Cover and simmer on low for 3 hours. (Alternatively, you can sear meat and sautee onions, then transfer everything to a slow cooker and cook on low all day).
When 3 hours have passed, remove shanks, and take the meat off the bones. Return meat to stewpot. If it seems to thin, bring to a fast simmer with lid off to reduce a bit. Gnaw on bones when no one is looking, taking care to eat all of the lovely marrow.
Boil water for pasta. Cook orzo until done. Just before serving, correct for salt and pepper, add a handful of fresh parsely. Serve stew over pasta, crumble feta on top.
Done.
Carolyn, noting that this is her very favorite dish in the whole wide world.