For four servings, may be doubled
Sure -- its very easy:
Olive Oil
4 to 5 meaty lamb shanks
1 (35 oz) can tomatoes (or equivalent amount of smaller cans), pref. imported
2/3 cup to one wineglass full of red wine
a LOT of garlic, chopped. A whole ball is a good start.
2 to 2-1/2 lbs onions, coarsely chopped
1 tsp oregano
1/2 to 1 tsp cumin, (preferably toasted whole in a dry skillet and then ground in a
mortar and pestle, but I am very fussy)
1 tsp rosemary
1 bay leaf (added the first time posted)
a pinch of cinnamon, JUST a pinch, do not go overboard (not added the first time posted)
salt and pepper to taste
handful of fresh flat leaf Italian parsley
1/2 lb feta, pref. sheep's milk feta, if you can get it
1 lb orzo pasta
In large dutch oven, sear lamb shanks in olive oil over med-high heat until well browned. Remove to a plate. Sauté onions and garlic with oregano, cumin, rosemary and cinnamon, in remaining oil in the pan until golden brown. Pour in wine, and heat, scraping up bits. Add tomatoes, return lamb to pot. Cover and simmer on low for 3 hours. (Alternatively, you can sear meat and saute onions, then transfer everything to a slow cooker and cook on low all day).
When 3 hours have passed, remove shanks, and take the meat off the bones. Return meat to stew pot. If it seems to thin, bring to a fast simmer with lid off to reduce a bit, about 30 minutes or so, until sauce thickens up a bit (not essential if you are getting sick of waiting).. Gnaw on bones when no one is looking, taking care to eat all of the lovely marrow.
Boil water for pasta. Cook orzo until al dente. Just before serving, correct for salt and pepper, add a handful of fresh parsley. Serve stew over pasta, crumble feta on top.
Done. YUM!
Carolyn, noting that this is her very favorite dish in the whole wide world.
(12/5/00) and reposted (8/31/01) with slight changes, noted in the recipe above.
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