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Lamb Shanks with Orzo and Feta

Source of Recipe


"Simple Fare" by Ronald Johnson



List of Ingredients



• 2 lamb shanks
  
• 2 T. olive oil
  
• 1 medium onion, chopped
  
• 2 cloves garlic, minced
  
• 1 1/2 c. coarsely chopped canned tomatoes
  
• 1/2 t. dried oregano
  
• freshly ground pepper
  
• water
  
• 1 c. orzo
  
• 1 c. slightly crumbled Feta cheese
  
• 1/4. c. minced parsley
  
• 1/2 c. dry white wine
  






Instructions



1. Pat shanks dry with paper towels. Put olive oil in a frying pan and saute shanks over medium-high heat until golden. Place them in a casserole and saute onion and garlic over low heat in the same fat, until onion softens. Pour over shanks and add tomatoes with their juice, oregano and pepper to taste. Salt is not necessary. Add 1/2 c. water.
   
   
2. Simmer, covered, 3 hours. Check now and then to make sure that they still have some liquid around them - if not, add a little water.
   
   
3. When very tender, remove shanks and strip meat from the bones. Skim as much fat off the vegetables as possible, and if there is too much liquid, boil down quickly so it mostly evaporates. Add meat to the pan and discard bones. At this point, the dish may be held until you are ready to serve.
   
   
4. Cook orzo in lightly salted water 10-15 minutes, or until almost tender. Drain and add to the pot, along with the cheese, parsley, and wine. Simmer 5 minutes, stirring, to make sure it doesn't stick.
   
   






Final Comments


Serve with crusty bread and a good salad.
Serves 4.