Kaerests Lamb Shanks, Lemon And Green Olives Cooked in Paper With Green Onion Orzo
I don't know where I got this recipe as I've had it for many years but it is lovely with a Pfeiffer Gamay and requires very little washing up. Cheers Kaerest.
6 lamb shanks (about 250gm each), French-trimmed
12 cloves garlic
18 green olives, flesh cut off in 3 wide slices
1 lemon, cut into 12 very thin slices
1 ½ teaspoons dried oregano
Green Onion Orzo
250 grams orzo (risoni)
⅓ cup extra-virgin olive oil
1 cup thinly sliced green olives
Place each lamb shank on 2 pieces baking paper, approximately 30cm square. Scatter each shank with 2 cloves of garlic, 9 olive slices, 2 pieces sliced lemon, ¼ teaspoon dried oregano and season to taste with sea salt and freshly ground black pepper.
Bring up sides of paper to form a parcel, leaving bone exposed, then tie securely with string. Place shanks in a roasting pan and roast at 150°C for 3 hours or until meat is falling off the bone.
For green onion orzo, 15 minutes before shanks are ready, cook orzo in boiling, salted water until al dente, drain well, then return to same pan. Meanwhile heat olive oil in a fying pan, add green onions and cook over medium heat for 1 minute or until just soft, then add oil mixture to cooked orzo, season to taste and combine well.
To serve, untie lamb shanks, place each in a shallow bowl and serve with bowls of orzo and a glass of Pfeiffer Gamay.