Chef George Pagonis Aussie Lamb Kapama
- Prep time 20Min
- Cook time 2Hr, 20Min
- Technique Pan Fry / Saute, Stir Fry, Sear
- Meat Lamb
- Cut Shank
- Serves 6
As featured by Chef George Pagonis at Metro DC Cooking 2017
Ingredients
- 6 Australian lamb shanks (about 5 pounds)
- 1/2 cup canola oil
- 3 large white onions, chopped
- 12 cloves garlic, thinly sliced
- 1 tablespoon allspice, toasted, ground
- 1 teaspoon clove, toasted, ground
- 1 cup red wine
- 2 cans (28 ounces each) crushed tomatoes
- 2 bay leaves
- 6 sprigs fresh thyme
- 12 oz. Orzo pasta
- 2 tablespoons extra virgin olive oil
- 1 parmesan cheese wedge
Chef Note: Top each serving with chopped Italian parsley for freshness and a pop of color.
Method
To prep:
-
Preheat oven to 375ºF.
-
Season lamb shanks on all sides with salt and pepper.
For the shanks:
-
Heat canola oil in large heavy deep skillet on medium-high heat. Working in batches, cook lamb shanks 10 minutes or until browned on all sides, turning often.
-
Transfer shanks to roasting pan.
To cook:
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Discard all but 2 tablespoons drippings from skillet. Reduce heat to medium; add onions, garlic and spices. Cook 4–6 minutes or until onions are translucent, stirring frequently.
-
Add wine; stir frequently until liquid is mostly evaporated.
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Stir in tomatoes, bay leaves and thyme. Bring mixture to a boil; remove from heat and pour over lamb shanks in roasting pan.
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Cover pan tightly with foil. Bake 1½–2 hours or until shanks are tender and meat is done (165ºF).
For the pasta:
-
Meanwhile, cook pasta as directed on package; drain, toss lightly with olive oil.
-
Remove shanks from roasting pan; skim sauce of excess fat.
To serve: Spoon sauce over meat before serving with orzo. Sprinkle each serving with freshly grated parmesan cheese.
