Braised Lamb Shanks with Pasta

Braised Lamb Shanks with Pasta

and Feta Cheese

This easy, but delicious, one-dish supper would make even economical company fare. You can substitute stock for the vermouth, but vermouth adds a lovely herbal flavor to these sweet shanks. Avoid stock that’s overly salty.

4 New Zealand Lamb shanks

Salt & pepper to taste

2 large Onions, sliced

4 Large Cloves of garlic, minced

2-1/2 cups (750 ml) Chicken stock

1-1/4 cups (325 ml) Dry vermouth or additional stock

1/2 tsp (2ml) each Dried oregano, rosemary, thyme and Lemon rind

1-1/2 cups (360 ml) Orzo or other small pasta

1-1/3 cups (325 ml Crumbled rinsed feta cheese

2-1/2 tbsp (30 ml) Chopped parsley, preferably flat leaf

In a large saucepan, heat oil over medium-high heat. Brown shanks all over, sprinkling lightly with salt and pepper. Remove to warm plate. Cook onions over medium heat for 3 minutes or until soft. Stir in garlic, stock, vermouth, oregano, rosemary, thyme and lemon rind. Add back lamb; bring to boil, reduce heat, cover and simmer for about 2 hours or until meat is very tender.

Raise heat to medium; add orzo and cook, uncovered, for about 15 minutes or until tender. Sprinkle with cheese and parsley to serve.

Makes 4 servings.