Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo

• 1 stick unsalted butter
• 2 tablespoons olive oil
• 1 pound orzo
• 1 small onion, finely chopped
• 1/4 cup finely chopped parsley
• 4 plum tomatos, sliced in half, vertically
• 1 tablespoon olive oil
• Salt and pepper
• 4 heads garlic, tops, removed
• 1 cup water
• 2 tablespoons butter

1. Heat oil and butter in pan.
2. Add 1/2 of orzo and toast until golden brown.
3. Add onion and remaining orzo and saute for 2 minutes.
4. Heat a pot of water and add to the risotto as if you were making risotto, a little at a time, until the pasta is al dente.
5. Finish with additional butter and a small amount of the braising liquid, add chopped parsley and salt and pepper to taste.
6. Toss the tomatoes in olive oil, season with salt and pepper and roast in a 200 degree F oven for 4 hours.
7. (Re-hydrated sundried tomatoes will work just as well)
8. Preheat oven to 350 degrees F. Place water and butter in a roasting pan, add garlic heads, cut-side-down, cover and roast for 1 hour.

butter, olive oil, orzo, onion, parsley, tomatos, olive oil, salt, garlic, water, butter

Taken from www.foodnetwork.com/recipes/oven-roasted-lamb-shanks-with-roasted-tomatoes-and-toasted-orzo-recipe.html (may not work)