One-Pot Lamb Shanks with Orzo and Feta
This Greek-inspired, one-pot dish makes for easy and comforting eating. Wonderful on a cold winter’s day, it’s so quick to prepare and will reward you by filling the house with delicious aromas. Serve with a green salad and warm, crusty bread.
Preheat the oven to 160°C (this can be cooked on the stovetop if you prefer). Heat 1 tablespoon of oil in a large, lidded casserole dish and brown the lamb shanks all over. Remove the browned shanks and set aside.
In the same pan, heat the remaining oil, then add the onion, carrot and celery and fry until soft. Add the garlic, oregano and tomato paste and cook for one minute. Then add the wine and simmer until the liquid has reduced by half. Return the lamb shanks to the pan, along with the chicken stock, cherry tomatoes, and salt.
Cover and cook for 1½ hours on the stovetop or in the oven, until the shanks are tender. Use a large spoon or ladle to remove any excess fat from the pan, then stir through the orzo and lemon zest. Bake, covered, for 20-25 minutes until the orzo is cooked through. To serve, stir through the lemon juice and parsley and scatter over the feta.
If you’re cooking for five or six, shred the lamb off the bones before serving.
2 Tbsp olive oil
4 hind leg lamb shanks
1 onion, diced
2 carrots, peeled and diced
2 sticks celery, diced
2 cloves garlic, finely chopped
2 tsp fresh oregano, finely chopped
1 Tbsp tomato paste
½ cup dry white wine
500ml chicken stock
1 x 400g can cherry tomatoes
1 tsp salt
1½ cups orzo pasta
Grated zest and juice of 1 lemon, plus extra wedges for serving
½ cup flat leaf parsley, chopped
100g feta, crumbled