Lamb Shanks Braised in Wine Sauce with Mint Orzo

Ingredients

8 lamb shanks (each piece about 2 1/2 inches long) (have your butcher saw them for you)
2 tablespoons Emerilís Creole Seasoning
2 tablespoons olive oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups dry red wine
1/2 cup peeled, seeded, and chopped Italian plum tomatoes
1/4 cup minced garlic
4 bay leaves
4 teaspoons chopped fresh thyme
2 teaspoons salt
4 turns freshly ground black pepper
7 cups Lamb or Beef Stock
3 cups Mint Orzo

Instructions

Sprinkle the lamb shanks all over with the Creole Seasoning.
†
Heat the oil in a large nonreactive skillet over high heat and sear the shanks until brown on all sides, for about 4 minutes total. Add the onions, celery, and carrots and sautÈ for 1 minute. Stir in the wine, tomatoes, garlic, bay leaves, and thyme and simmer for 3 minutes.
†
Stir in the salt, pepper, and stock and bring to a boil. Reduce the heat to low, cover the skillet, and simmer until the meat is tender and the sauce syrupy, for about 1 hour. Baste occasionally.
†
While the lamb is simmering, prepare the Mint Orzo, and cover to keep warm.
†
To serve, spread 3/4 cup of the Mint Orzo on each of 4 plates and top with 2 lamb shanks. Drizzle with some of the sauce from the pan, if there is any.
†
Yield: 4 main-course servings