Lamb Shanks Orzo Recipes

GREEK LAMB AND ORZO

Greek Lamb and Orzo image

This is an easy meal to prepare and it tastes great. You can substitute the lamb with beef if you want. Serve with plain yogurt if desired.

Provided by fire00starter

Categories World Cuisine Recipes European Greek

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

1 pound ground lamb
2 (14.5 ounce) cans stewed tomatoes, undrained
1 stalk celery, cut into 1/2 inch pieces
1 cup uncooked orzo pasta
¼ teaspoon salt
¼ teaspoon cayenne pepper
1 clove garlic, minced

Steps:

Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 33.6 g, Cholesterol 50.6 mg, Fat 11 g, Fiber 2.5 g, Protein 18.8 g, SaturatedFat 4.4 g, Sodium 445.3 mg, Sugar 6.3 g

GREEK LAMB WITH ORZO

Greek lamb with orzo image

Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for preparation

Provided by Mary Cadogan

Categories Dinner, Main course

Time 2h55m

Number Of Ingredients 10

Ingredients

1kg shoulder of lamb
2 onions, sliced
1 tbsp chopped oregano, or 1 tsp dried
½ tsp ground cinnamon
2 cinnamon sticks, broken in half
2 tbsp olive oil
400g can chopped tomato
1.2l hot low-sodium chicken or vegetable stock
400g orzo (see know-how below)
freshly grated parmesan, to serve

Steps:

Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.

Nutrition Facts : Calories 696 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.68 milligram of sodium

LAMB SHANKS WITH ORZO

Lamb Shanks with Orzo image

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
3 onions, sliced
6 lamb shanks
1 28 oz can tomatoes
3 teaspoons oregano
Salt
Pepper
2 cups orzo
2 cups hot chicken stock

Steps:

Preheat oven to 375 degrees. In large roasting pan drizzle oil and add onions. Place lamb shanks in pan. Cover with tin foil and roast for 20 minutes. Remove from oven and add tomatoes, oregano, a dash of salt and pepper. Toss ingredients to combine. Cover and roast for another 20 minutes. Remove from oven. Add orzo and heated stock. Cover and roast for another 20 minutes. Serve hot.

SPINACH, LAMB AND ORZO SOUP

Spinach, Lamb and Orzo Soup image

Provided by Anastasia Williams

Categories Soup/Stew Pasta Lunch Lamb Shank Spinach Summer Bon Appétit California

Yield Serves 4

Number Of Ingredients 13

Ingredients

7 cups water
1 14 1/2-ounce can chicken broth
3 pounds lamb shanks
1 carrot, chopped
1 onion, chopped
1 celery stalk, chopped
1 bay leaf
3 tablespoons olive oil
1 small onion, sliced
3/4 cup (about 5 ounces) orzo (rice-shaped pasta)*
1 pound fresh spinach, chopped or 1 10-ounce package frozen chopped spinach, thawed
Freshly grated Parmesan cheese
*Available at Italian markets, specialty foods stores and many supermarkets.

Steps:

Bring water and chicken broth to boil in heavy large saucepan or Dutch oven over high heat. Add lamb shanks, carrot, chopped onion, celery and bay leaf and bring to boil. Reduce heat and simmer until lamb is tender, about 1 hour 20 minutes. Transfer lamb to plate and cool slightly. Remove meat from bone and cut into 1/2-inch pieces. Strain cooking liquid and reserve.
In same pot, heat olive oil over medium heat. Add sliced onion and sauté until tender, about 6 minutes. Add reserved cooking liquid, lamb meat and orzo. Cook soup over medium heat until orzo is tender but still firm to bite, about 20 minutes. Add spinach to soup and cook until wilted, about 2 minutes. Season soup to taste with salt and pepper. (Soup can be prepared 1 day ahead. Cover and refrigerate. Bring soup to simmer before serving.) Ladle soup into bowls. Serve, passing grated Parmesan cheese separately.

BRAISED LAMB SHANKS WITH PEPPERS

Braised Lamb Shanks With Peppers image

Hearty and aromatic, this braised lamb dish, adapted from my mother, Annette Gertner, takes inspiration from the Middle East by way of Eastern Europe. It simmers mostly unattended and even benefits from being made earlier in the day - or even a day or two in advance - and reheated. The four shanks yield four copious portions. (The recipe will serve six if every guest does not insist on having a bone.) Orzo alongside will sop up the sauce.

Provided by Florence Fabricant

Categories meat, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

4 small-to-medium lamb shanks (3 to 3 1/2 pounds), excess fat and silver skin removed
2 tablespoons extra-virgin olive oil
Salt and ground black pepper
1 large green bell pepper, cored, ribs removed, cut in 1/2-inch strips
1 large red bell pepper, cored, ribs removed, cut in 1/2-inch strips
4 small yellow onions (about 1 pound), peeled and quartered vertically
3 large garlic cloves, smashed
1 teaspoon dill seed, crushed in a mortar
1 teaspoon paprika, preferably Hungarian
1/2 teaspoon ground cinnamon
1 cup chicken stock
1/2 cup dry red wine
3 tablespoons tomato paste
1 tablespoon dried oregano
3 tablespoons lemon juice
2 tablespoons minced fresh dill

Steps:

Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.

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