Greek-Style Lamb Shanks with Creamy Orzo

These Greek-inspired lamb shanks are bursting with Mediterranean flavours, making them a delicious and comforting alternative to the traditional Sunday roast.

Ingredients

• 4 lamb or springbok shanks — approximately 1.6 kg / 3½ lb
• 15 ml / 1 tbsp olive oil
• 2 large onions, halved and thinly sliced
• 6 garlic cloves, peeled and finely chopped
• 30 ml / 2 tbsp tomato paste
• 250 ml / 1 cup red wine
• 2 x 400 g / 14 oz cans chopped tomatoes
• 10 ml / 2 tsp brown sugar
• 5 ml / 1 tsp dried Italian herbs
• 3 ml / ½ tsp ground cinnamon
• A little freshly grated nutmeg
• 1 sprig fresh rosemary
• 2 bay leaves
• Approximately 500–750 ml / 2–3 cups beef or game stock, as needed
• 200 g / 7 oz orzo
• 30 ml (2 tbsp) fresh basil, roughly torn or chopped.
• 1 lemon, zest and juice
• 1 cup of cherry tomatoes (optional)
• 150–200 g / 5–7 oz feta, crumbled
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C / 325°F.
2. Make a few deep cuts into the meaty part of each shank and season generously with salt and pepper.
3. Heat the olive oil in a large ovenproof casserole over medium-high heat. Brown the shanks well on all sides, about 5–10 minutes. Remove and set aside.
4. Add the onions and garlic to the same pot and cook until softened and lightly golden.
5. Stir in the tomato paste and cook for another minute. Pour in the red wine, scraping the bottom of the pot to loosen all the delicious browned bits.
6. Allow the wine to reduce by about half.
7. Add the chopped tomatoes, brown sugar, Italian herbs, cinnamon, nutmeg, rosemary and bay leaves. Season with salt and pepper.
8. Return the shanks to the pot. Add enough stock so the meat is almost covered.
9. Cover with the lid and place in the oven for approximately 2 hours, or until the meat is beautifully tender and almost falling from the bone. (Venison meat will take longer. Cook till almost falling off the bone)
10. Remove the shanks from the sauce
11. Remove the bay leaves and rosemary. Place the casserole back on the stove and bring the sauce to a gentle simmer.
12. Add approximately 2 cups / 500 ml of boiling water or stock and stir in the orzo. Cook for about 10 minutes, stirring occasionally. Add more liquid if needed—the orzo should be creamy rather than dry.
13. Return the shanks to the pot, nestling them into the orzo.
14. Scatter over the feta and fresh basil and finish with the lemon zest and juice. Add the chopped tomatoes if using.
15. Serve straight from the pot with the rich tomato sauce spooned over the tender meat.