Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly pat dry 4 lamb shanks and season them with 1 teaspoon salt and 1/2 teaspoon black pepper.

2. 2

   Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat, then sear the seasoned lamb shanks on all sides until deeply browned, about 3-4 minutes per side, and remove them from the pot.

3. 3

   Add 1 large yellow onion, chopped, to the same pot and sauté until softened, about 5-7 minutes, then stir in 4 cloves minced garlic and cook for 1 minute until fragrant.

4. 4

   Pour in 1 cup dry white wine, scraping up any browned bits from the bottom of the pot, then add 1 (14.5 ounce) can diced tomatoes, 1 tablespoon dried oregano, 2 bay leaves, and 1 small cinnamon stick.

5. 5

   Return the seared lamb shanks to the Dutch oven, add 2 cups chicken broth and 1/2 cup fresh lemon juice, ensuring the shanks are mostly submerged, then bring to a gentle simmer, cover, and cook for 2.5 to 3 hours or until the lamb is fork-tender.

6. 6

   Meanwhile, bring 4 cups of water or broth to a boil in a separate saucepan, add 1 1/2 cups orzo pasta, and cook according to package directions, usually 8-10 minutes, then drain and set aside.

7. 7

   Once the lamb is tender, remove the shanks, skim any excess fat from the sauce if desired, discard the bay leaves and cinnamon stick, and taste to adjust seasoning before serving the lamb shanks over the cooked orzo with a generous spoonful of the lemon-oregano sauce.