Braised lamb orzo salad

Delight your taste buds with a flavorful braised lamb orzo salad. This culinary creation combines tender lamb, savory orzo, and fresh greens for a satisfying meal.

Ingredients:

• 3 cups all-purpose flour
• 2 (14 to 20-ounce) lamb shanks
• 2 tablespoons grapeseed oil
• 4 cups red wine
• 1 cup peeled and chopped carrots
• 2 ribs celery, chopped
• 1/3 cup chopped red onion
• 2 tablespoons minced rosemary leaves
• 6 cups beef stock
• 1/2 cup tomato paste
• 1 tablespoon minced parsley leaves
• 2 tablespoons minced garlic
• 6 cups cooked orzo
• 1 cup chopped Roma tomatoes
• 1/4 cup crumbled feta
• 1 cup balsamic vinaigrette
• 1/2 cup chopped mint leaves
• 1/4 cup chopped basil leaves
• 1 tablespoon grapeseed oil

Instructions:

1. In a large mixing bowl, combine the flour with a salt and pepper mixture, to your liking. Then, add the shanks and ensure they are evenly coated with the flour. Take out the shanks and remove any excess flour.
2. Heat the oil in a sturdy pan over medium-high heat. Once the oil is hot, place the shanks in the pan and sear them on all sides until they develop a brown crust. Once well-browned, transfer the shanks to a plate and deglaze the pan with red wine. Add in the carrots, celery, onions, rosemary, beef stock, tomato paste, parsley, and garlic. Bring the mixture to a boil, then lower the heat to medium-low, and simmer for 1 1/2 to 2 hours. Once the meat is tender and easily pierced with a fork, take the shanks out of the liquid and let them cool in the refrigerator for 1 hour.
3. After cooling, use a fork to shred the meat from the shank.
4. Place the shredded meat in a large bowl and mix in the orzo, tomatoes, and feta cheese. Pour the vinaigrette over the salad and toss everything together. Arrange the salad on a large serving platter, sprinkle with chopped mint and basil as garnish. Drizzle with grapeseed oil before serving.

Summary:

• Calories: 7176 kcal
• Fat: 297 g
• Protein: 284 g
• Carbs: 665 g
• Potassium: 9992 mg
• Magnesium: 781 mg