Braised Lamb Shanks with Orzo and Green Beans
Ingredients
- Ingredients
- 4 shallots
- 2 garlic cloves
- 4 small lamb shanks
- salt
- freshly ground peppers
- olive oil
- 200 milliliters Red wine
- 400 milliliters lamb stock
- 2 sprigs rosemary
- 4 sprigs thyme
- 200 grams black Olives (pitted, if desired)
- 500 grams green Beans
- 250 grams Orzo (Greek pasta)
- 2 Tbsps scallions
- rosemary (for garnishing)
Preparation steps
Peel shallots and garlic, cut into slices or rings. Rinse and pat dry lamb shanks, season with salt and pepper. Heat 2 tablespoons of oil in a Dutch oven and brown meat on all sides. Remove from the pot and saute shallots and garlic in the same pot until soft, deglaze pan with wine and a little stock. Return lamb shanks to the pot, add herbs and braise, covered, in preheated oven at 160°C (approximately 325°F) for about 2 hours. Gradually add remaining stock and turn over meat. During the last 30 minutes of braising, add olives.
Rinse and dry beans. Blanch in boiling saltred water for about 8 minutes. Drain. Heat 2 tablespoons of olive oil in a pan and toss green beans briefly. Add chives and mix well.
Cook pasta in boiling salted water until al dente.
Remove lamb from the pot and wrap in aluminum foil, let rest briefly. Simmer sauce for a few minutes, remove herb sprigs and season again. Arrange meat, pasta and green beans on plates, drizzle with sauce and garnish with rosemary. Serve.
