WHERE CALISSA
WHO CHEF BOB ABRAMS
Ingredients
• 2 lamb shanks
• 2 Tbsp. olive oil
• 1 onion, finely diced
• 2 celery stalks, finely diced
• 1 carrot, finely diced
• 2 cloves garlic, minced
• 1 lb. tomatoes
• 1 Tbsp. tomato paste
• 2 cups water
• 1 tsp. ground cloves
• 1 tsp. ground cumin
• 1 tsp. ground cinnamon
• 1 ½ cups orzo
• Crumbled feta
• Salt and pepper to taste
Method
Heat olive oil in a large cast iron pot. Add lamb to pot; proceed to brown shanks until caramelized. Remove and set aside.
In the same pot, add garlic, celery, carrot and onions. Cook until translucent. Add tomatoes, tomato paste, all spices, water and seasoning.
Place browned shanks into tomato mixture. Bring to a boil.
Preheat the oven to 335 degrees. Transfer your oven-proof pot to the oven. Cover and allow lamb to cook approximately 2 to 2 ½ hours (it should be falling off the bone).
Ten minutes prior to serving, add orzo.
Dish is ready when pasta is cooked and liquid is absorbed. Let rest for a few minutes. Serve with crumbled feta or the cheese of your choice.
Photography by: PHOTO BY DOUG YOUNG
