Lamb Shanks With Orzo And Tomatoes

• 8 None french-trimmed lamb shanks
• 1/2 cup all purpose flour
• 2 tbsp olive oil
• 4 None cloves garlic, crushed
• 1/2 cup white wine
• None 14 oz can diced tomatoes
• 2 tbsp tomato paste
• 4 cups chicken stock
• 1 cup risoni pasta
• 3 None small zucchini, chopped coarsely
• 3 tbsp Italian parsley, chopped
• 1 tsp lemon zest

1. Preheat oven to 325u0b0F.
2. Toss lamb in flour, shake away excess. Heat oil in a large Dutch oven and cook lamb until well browned all over.
3. Add garlic to dish, cook until fragrant, but not colored. Add wine to dish and boil until almost evaporated. Stir in tomatoes, tomato paste and stock and bring to a boil. Cover dish tightly with foil and transfer to the oven and cook for 2 hours.
4. Add orzo and zucchini to the dish, return to the oven and cook, covered, for a further 40 minutes or until tender. Stir in parsley and lemon zest. Serve.

flour, olive oil, garlic, white wine, tomatoes, tomato, chicken stock, risoni pasta, zucchini, italian parsley, lemon zest

Taken from recipes-plus.com/api/v2.0/recipes/21038 (may not work)