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Greek lamb shank with orzo

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Adjust Servings:
1/2 tbsp olive oil
1 large lamb shank (about 400/500g)
1 small red onion, finely sliced
2 small carrots, peeled and finely diced
1/4 tsp mixed spice
1 heaped tsp fresh rosemary, finely chopped
2 garlic cloves, crushed
250ml stock, made with 1 lamb or Kallo yeast-free stock cube
1/2 x 400g can chopped tomatoes
1/2 tbsp dried oregano
1 cinnamon stick
1 dried bay leaf
8 cherry tomatoes
1/2 x 180g pouch cooked chestnuts
1 tsp honey
150g dried orzo pasta

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Greek lamb shank with orzo

This is my fiancee's favourite recipe. Pulled lamb sits on a bed of silky orzo and is coated in a sweet tomato sauce. Lamb shanks can be expensive and high in saturated fat so adding chestnuts and extra vegetables to the sauce means one shank can stretch to serve two.

    • 2 hours
    • Serves 2
    • Easy



    1. Heat the olive oil in a large casserole dish over a medium heat and brown the lamb shank all over for 5 minutes or until nicely coloured. Remove and set aside.

    2. In the residual oil, toss in the red onion and carrots and cook gently for 5 minutes or until starting to soften, adding a splash of water if necessary if it starts to catch.

    3. Stir in the mixed spice, rosemary and garlic and cook for 1 minute more. Add the lamb shank back to the pan and pour over the lamb stock and chopped tomatoes. Season with salt and pepper and stir in the bay leaf, oregano and cinnamon stick.

    4. Cover the casserole dish with a lid and cook in a preheated oven at 180C for 2 hours or until the lamb meat pulls off the bone. Add the chestnuts, cherry tomatoes and honey for the final 30 minutes of cooking.

    5. To serve, add the orzo to a pan of salted boiling water and cook for 8-9 minutes or until al dente. Drain, if necessary, reserving a few dregs of pasta water.

    6. Stir the orzo and starchy water through the tomato sauce (don’t forget to discard the bay leaf and cinnamon stick) and shred the lamb at the table before serving.


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