This is the first time I’ve ever made lamb. I don’t like lamb, and the idea of eating lamb is unpleasant to me. However, Larry loves lamb. Amy sent me this recipe, from Bobby Flay’s Bolo, and assured me that it is more like beef stew than lamb. I have had tastes of lamb at restaurants when Larry orders it on occasion, and every time it was good, so I decided to go for it. Plus, braising is one of my favorite cooking techniques. The lamb was very good. Larry loved it. We both thought the orzo was a little bland – both of us like orzo with some butter and parmesan.
– I made everything according to the recipe, except I roasted the tomatoes at 350 degrees (with the lamb). This is the temperature I usually roast tomatoes anyway, and I didn’t have four hours to spend roasting tomatoes. I used a Zinfandel for the wine – leftover David Bruce, and Lewis Port.
– Amy sent me notes with a copy of her recipe, and I’m glad she did – it was helpful. I had the butcher french the shanks, which made for a nice presentation. I also added a cornstarch slurry to the sauce during the last reduction, which gave it some sheen and body.
- Oven-Braised Lamb Shanks with Toasted Orzo (Bobby Flay, Starchefs)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
Wine: Christopher Creek 1999 Estate Reserve Syrah (Dry Creek Valley, California). I opened this while I was making dinner, thinking a nice chewy Syrah would be perfect with this. When I checked the recipe on the web site, I saw that the suggested wine was ”
a meaty Syrah from California”. This wine fit the bill. It definitely needs food – it’s huge. A big, full-bodied Zinfandel would also be nice.
Your note about the Syrah is amazing! Ha!
I think I must have poured sauce all over my orzo. Your picture is pretty. The ones I have made have been frenched too. I think this would be nice to serve to guests, but I never have.
It’s clear that you are at home, otherwise this would never be a weeknight dinner!
What I didn’t mention about the butcher, is that when I asked him to french the bones, he said he didn’t know exactly what that was, so I had to explain it to him! Um, isn’t that kind of basic knowledge for a butcher?
I poured sauce over the orzo, but it seeped to the bottom. I liked the toasting technique – I think I’ll use that again.
I didn’t start this until 5pm! We started dinner just before 8. It could easily be a weeknight dinner if everything was prepped and I got home early enough to put it in the oven. It was so easy to make, and I got to relax once it was in the oven.
Don’t like lamb? But remember, the cute fluffy ones you see when you drive in the mountains aren’t the same ones you eat!
You should try plov, you know, the kind they have in Uzbekistan and surrounding areas. Bet your Larry would love it!