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Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo (Bobby Flay) Recipe

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Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo (Bobby Flay)
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Ingredients
12
Count
Nutrition
451
Calories
Total time
330
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Heat oil in a medium Dutch oven over high heat until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides. Remove shanks to a plate. Add the celery, carrots, and onions and cook until caramelized. Add the Port and red wine and reduce by half. Add the chicken stock, the pulp from the roasted garlic, and return the shanks; bring to a boil on the stove, and then cover and bake in the oven for 2 hours or until tender. Remove shanks, strain sauce into a medium saucepan, and reserve 1 cup of the braising liquid for cooking the orzo. Cook the sauce over high heat until liquid is reduced by half. Serve shanks with sauce, orzo, and tomatoes.
  3. Roasted Garlic:
  4. 2 heads garlic, tops removed
  5. 2 tablespoons olive oil
  6. Preheat oven to 200 degrees F.
  7. Place garlic heads in a small roasting dish and drizzle with olive oil. Roast for about 1 1/2 hours or until soft. Let cool before squeezing the pulp out.
  8. Toasted Orzo Pasta:
  9. 1 pound orzo
  10. 2 tablespoons unsalted butter
  11. 2 tablespoons olive oil
  12. 1 small onion, finely chopped
  13. 2 tablespoons cold unsalted butter
  14. 1 cup braising liquid from lamb shanks, recipe above
  15. 1/4 cup finely chopped fresh parsley leaves
  16. Salt and pepper
  17. Bring 8 cups of water (or a combination of chicken stock and water) to a boil.
  18. Heat a medium nonstick pan over medium-high heat. Add 1/2 of the orzo and toast until golden brown. In a medium saucepan, heat the butter and oil over medium heat, then add the onion and cook until soft. Add the toasted orzo and the remaining orzo and saute for 1 minute to coat the pasta with the onion mixture. Add hot water to the orzo as if you were making risotto, a little at a time, until the pasta is al dente. Finish with the cold butter and 1 cup of the braising liquid. Stir in parsley and season with salt and pepper, to taste.
  19. Slow Roasted Tomatoes:
  20. 4 plum tomatoes, sliced in 1/2 vertically
  21. 1 tablespoon olive oil
  22. Salt and pepper
  23. Preheat oven to 200 degrees F.
  24. In a small baking dish, toss the tomatoes in olive oil and season with salt and pepper. Roast for 4 hours. Alternatively, use re-hydrated sun-dried tomatoes instead.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 451.06 Kcal (1888 kJ)
Calories from fat 116.1 Kcal
% Daily Value*
Total Fat 12.9g 20%
Cholesterol 7.2mg 2%
Sodium 404.34mg 17%
Potassium 671mg 14%
Total Carbs 35.31g 12%
Sugars 18.52g 74%
Dietary Fiber 2.31g 9%
Protein 8.2g 16%
Vitamin C 5.4mg 9%
Vitamin A 0.3mg 10%
Calcium 55.2mg 6%
Amount Per 100 g
Calories 85.5 Kcal (358 kJ)
Calories from fat 22.01 Kcal
% Daily Value*
Total Fat 2.45g 20%
Cholesterol 1.36mg 2%
Sodium 76.65mg 17%
Potassium 127.19mg 14%
Total Carbs 6.69g 12%
Sugars 3.51g 74%
Dietary Fiber 0.44g 9%
Protein 1.55g 16%
Vitamin C 1mg 9%
Vitamin A 0.1mg 10%
Calcium 10.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.6
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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