Slow-Braised Lamb Shanks with Saffron Orzo and Braised Fennel

Name: Slow-Braised Lamb Shanks with Saffron Orzo and Braised Fennel
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 lamb shanks (about 1 pound each); 1 tablespoon olive oil; 1 yellow onion (large, finely chopped); 4 clove garlic (minced); 2 carrots (peeled, diced); 2 celery stalks (diced); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon ground cinnamon; 0.25 teaspoon cayenne pepper; 1 can crushed tomatoes (28 ounce); 2 cup beef broth; 0.5 cup dry red wine; 2 bay leaves; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 fennel bulbs (trimmed, quartered); 1 cup orzo pasta; 2 cup chicken broth; 0.25 teaspoon saffron threads (crumbled); 2 tablespoon fresh parsley (chopped, for garnish)

Fork-tender lamb shanks slow-braised in aromatic Middle Eastern spices, served with saffron-infused orzo pasta and tender, savory braised fennel.

Prep: 35 min
Cook: 3 hr
Total: 3 hr 35 min
Servings: 4
Cuisine: Middle Eastern
Difficulty: Hard
Cost: $21.23/serving

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

4 lamb shanks (about 1 pound each)
1 tablespoon olive oil
1 yellow onion (large, finely chopped)
4 clove garlic (minced)
2 carrots (peeled, diced)
2 celery stalks (diced)
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon ground cinnamon
0.25 teaspoon cayenne pepper
1 can crushed tomatoes (28 ounce)
2 cup beef broth
0.5 cup dry red wine
2 bay leaves
1 teaspoon salt
0.5 teaspoon black pepper
2 fennel bulbs (trimmed, quartered)
1 cup orzo pasta
2 cup chicken broth
0.25 teaspoon saffron threads (crumbled)
2 tablespoon fresh parsley (chopped, for garnish)

Instructions

Preheat oven to 325 degrees F (160 degrees C). Season the lamb shanks generously with salt and black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove lamb shanks and set aside.
Add the yellow onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes. Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, and cayenne pepper and cook for 1 minute until fragrant.
Pour in the dry red wine and scrape up any browned bits from the bottom of the pot. Cook for 2-3 minutes until the wine has mostly evaporated. Add the crushed tomatoes, beef broth, and bay leaves. Bring to a simmer.
Return the lamb shanks to the pot, nestling them into the liquid. Ensure the lamb is mostly submerged; add a splash more broth or water if needed. Cover the Dutch oven and transfer to the preheated oven. Braise for 2 hours.
After 2 hours, add the quartered fennel bulbs to the pot around the lamb shanks. Continue braising, covered, for another 1 hour, or until the lamb is fork-tender and the fennel is soft. Remove the bay leaves.
While the lamb finishes braising, prepare the saffron orzo. In a medium saucepan, combine 2 cups chicken broth and crumbled saffron threads. Bring to a boil, then add the orzo pasta. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is tender and has absorbed the liquid. Fluff with a fork.
Taste the braising liquid and adjust seasoning with salt and black pepper if needed.
To serve, spoon the saffron orzo onto plates. Place a lamb shank and some braised fennel next to the orzo. Ladle plenty of the rich sauce over the lamb and orzo. Garnish with fresh parsley, if desired.

Notes

For best results, braise the lamb shanks a day in advance; the flavors deepen overnight. Reheat gently on the stovetop or in the oven.

Nutrition (per serving)

Calories: 780
Protein: 70.2 g
Carbohydrates: 48.5 g
Fat: 30.5 g
Fiber: 8.1 g
Sodium: 820 mg
Saturated Fat: 12 g
Sugar: 10.5 g
Cholesterol: 165 mg