As featured by Chef George Pagonis at Metro DC Cooking 2017
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
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 min. or until browned on all sides, turning often. Transfer shanks to roasting pan.
To cook: Discard all but 2 tablespoons drippings from skillet. Reduce heat to medium; add onions, garlic and spices. Cook 4-6 min. or until onions are translucent, stirring frequently. Add wine; stir frequently until liquid is mostly evaporated. Stir in tomatoes, bay leaves and thyme. Bring mixture to a boil; remove from heat and pour over lamb shanks in roasting pan. Cover pan tightly with foil. Bake 1-1/2-2 hrs. 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.
Top each serving with chopped Italian parsley for freshness and a pop of color.