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Braised until the meat slides off the bone, over buttered orzo that soaks up every drop of sauce. This Sunday high calorie dinner is pure slow-cooked luxury.
Preheat your oven to 325°F. Generously season lamb shanks with kosher salt and black pepper, ensuring all sides are coated.
Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks until deeply browned on all sides, about 3–4 minutes per side. Remove and set aside.
Lower heat to medium, add the onion, carrot, and celery, and sauté until softened, 8–10 minutes. Stir in garlic and tomato paste; cook until fragrant, about 2 minutes.
Pour in red wine, scraping up any browned bits from the pot. Simmer for 2–3 minutes, then add beef broth, bay leaves, rosemary, and thyme. Return lamb shanks to the pot, ensuring they are partially submerged.
Cover and transfer to oven. Braise for 2.5–3 hours, turning shanks halfway, until meat is fork-tender and nearly falling off the bone.
About 30 minutes before serving, melt half the butter in a saucepan over medium heat. Add orzo and toast for 2–3 minutes before adding 4 cups of hot water. Simmer, stirring frequently, until just al dente and creamy. Stir in remaining butter and a pinch of salt.
Remove bay leaves and herb stems from the braising liquid. Taste sauce and adjust seasoning if needed. Serve each lamb shank over a bed of buttered orzo, spooning plenty of sauce over.
