Prepare to embark on a mouthwatering journey through the rugged landscapes of Australian cuisine with this show-stopping Smoked Lamb Shanks recipe! Imagine tender, succulent lamb that falls off the bone, infused with aromatic rosemary and paired with zesty lemon orzo – a dish that promises to transport your taste buds to the sun-drenched pastures of Down Under. Whether you're a home cook looking to impress or a food enthusiast craving an extraordinary meal, this recipe is about to become your new culinary obsession.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Australian
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 2 cups chicken broth
- 1 cup lemon orzo
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 160°C (320°F). This low and slow cooking method will help the lamb shanks become tender and flavorful.
- In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the lamb shanks and sear them on all sides until they are browned. This should take about 5-7 minutes. Remove the shanks from the pot and set them aside.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and continue to sauté for another minute until fragrant.
- Return the lamb shanks to the pot and sprinkle them with rosemary, salt, and pepper. Stir to combine the ingredients evenly.
- Pour in the chicken broth, ensuring that the shanks are partially submerged. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and transfer it to the preheated oven. Allow the lamb shanks to cook for approximately
- 5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
- While the lamb shanks are cooking, prepare the lemon orzo. In a separate pot, bring 4 cups of water to a boil. Add the lemon orzo and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and set aside.
- Once the lamb shanks are done cooking, carefully remove the pot from the oven. Take out the shanks and set them aside on a plate. If desired, you can strain the cooking liquid to remove the solids, then return it to the pot and simmer to reduce slightly for a thicker sauce.
- To serve, mix the cooked lemon orzo into the sauce in the pot, allowing it to absorb some of the flavors. Place a generous serving of the lemon orzo on each plate, top with a lamb shank, and drizzle with the sauce.
- Garnish with freshly chopped parsley for a pop of color and added flavor. Enjoy your Australian Smoked Lamb Shanks with Lemon Orzo!
Tips
- Choose high-quality, fresh lamb shanks with good marbling for maximum tenderness and flavor.
- Searing the lamb shanks before slow-cooking is crucial – it locks in the juices and creates a beautiful caramelized exterior.
- Use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution during slow cooking.
- Don't rush the cooking process – low and slow is the secret to melt-in-your-mouth lamb.
- Let the lamb shanks rest for 10-15 minutes after cooking to allow the juices to redistribute.
- If the sauce is too thin, reduce it on the stovetop for a more concentrated flavor.
- Fresh herbs make a big difference – use freshly chopped parsley for garnish to add brightness to the dish.
- Pair with a robust red wine to complement the rich flavors of the lamb.
Nutrition Facts
Calories: 845kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 21g
Cholesterol: 200mg
