Braised Lamb Shanks with Orzo
INGREDIENTS
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(adapted from Ina Garten’s Foolproof)
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1 cup all-purpose flour
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Kosher salt and freshly ground black pepper
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4 lamb shanks (1 to 1-1/2 pounds each) – (I only made three)
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Vegetable oil
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2 tablespoons good olive oil
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3 cups chopped yellow onions (2 to 3 onions)
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2 cups medium-diced carrots (4 to 5 carrots)
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2 cups medium-diced celery (3 stalks)
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1 tablespoon minced fresh rosemary leaves
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3 large garlic cloves, minced
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2 (14.5 ounce) cans diced tomatoes, including the liquid
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2 cups canned beef broth
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1-1/2 cups dry white wine, plus extra for serving
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2 bay leaves
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2 cups orzo
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