For the roasted garlic bulbs:
Preheat oven to 350 degrees F.
Place garlic heads in a small roasting dish and drizzle each half with olive oil and season with salt and pepper. Cover with foil and roast for 45 minutes to 1 hour or until soft. Let cool slightly and squeeze the cloves of garlic into a small bowl.
For the lamb shanks:
Preheat oven to 350 degrees F.
Heat the oil in a large Dutch oven until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides, remove to a plate. Remove all but 2 tablespoons of the fat in the pan and add the celery, carrots and onions and cook until caramelized.
Add the port and red wine and cook until almost completely reduced. Add the chicken stock, thyme, parsley sprigs and shanks and salt and pepper and bring to a boil on the stove, cover, transfer to the oven and bake for 1 1/2 to 2 hours or until the meat is tender.
Remove shanks to a plate and loosely tent with foil to keep warm. Strain the cooking liquid into a medium saucepan and discard the solids Whisk in the roasted garlic and cook over high heat, whisking occasionally, until reduced by half, 12 to 15 minutes. Remove 1 cup of the liquid to use for the orzo and continue reducing the remaining liquid by half again or until thickened to a glaze. Serve the lamb on top of the orzo and drizzle the shanks with the reduced cooking liquid, oven roasted tomatoes and chopped parsley.
For the orzo pasta:
Heat a medium nonstick pan over medium-high heat. Add 1/2 of the orzo and toast until golden brown.
In a medium saucepan, heat the oil and 2 tablespoons butter over medium heat, add the onion and cook until soft. Add the toasted orzo and the remaining orzo and saute for 1 minute to coat the pasta with the oil/onion mixture. Bring 8 cups of water or chicken stock to a boil in a medium pot (or a combination of chicken stock and water) and add hot water/stock to the orzo as if you were making risotto, 1 cup at a time, stirring constantly until the liquid is absorbed and the pasta is al dente (you may not need to use all of the water). Stir in the cold butter and a 1 cup of the braising liquid, chopped parsley and salt and pepper to taste and cook 1 minute longer.
For the slow roasted tomatoes:
Toss the tomatoes in olive oil, season with salt and pepper and roast in a 200 degree F oven for 6 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	791.07 Kcal (3312 kJ)
Calories from fat	471.62 Kcal
		% Daily Value*
Total Fat	52.4g	81%
Cholesterol	83.99mg	28%
Sodium	753.31mg	31%
Potassium	789.64mg	17%
Total Carbs	46.2g	15%
Sugars	12.49g	50%
Dietary Fiber	5.98g	24%
Protein	27.01g	54%
Vitamin C	20.5mg	34%
Vitamin A	0.4mg	13%
Iron	0.2mg	1%
Calcium	274.6mg	27%

Amount Per 100 g
Calories	124.57 Kcal (522 kJ)
Calories from fat	74.27 Kcal
		% Daily Value*
Total Fat	8.25g	81%
Cholesterol	13.23mg	28%
Sodium	118.62mg	31%
Potassium	124.35mg	17%
Total Carbs	7.27g	15%
Sugars	1.97g	50%
Dietary Fiber	0.94g	24%
Protein	4.25g	54%
Vitamin C	3.2mg	34%
Vitamin A	0.1mg	13%
Calcium	43.2mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

19.4

Points
20

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

Bad Points

High in Sodium

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