PLANT-BASED SAFFRON PILAF WITH LAMB

INGREDIENTS

Lamb Shanks:

• 8 lamb shanks
• 1 Tbsp ground cumin
• 2 Tbsp salt
• 2 c demi-glace
• 1 Tbsp ground coriander
• 1 Tbsp ground cinnamon
• 1 c date molasses

Chickpea Orzo:

• 10 oz Barilla® Chickpea Orzo
• 1 Tbsp turmeric
• 2 Tbsp olive oil
• 1 c raisins
• 1 pinch saffron
• 1 tsp white wine vinegar
• As needed salt and pepper

Fennel Salad:

• 1 bulb fennel, cored and sliced paper thin
• 2 tsp olive oil
• Reserved fennel fronds
• 1 lemon, juiced
• As needed salt and pepper

PREPARATION

1. 1.LAMB SHANKS: Heat the oven to 450°
2. 2.Season the shanks all over with the coriander, cumin, cinnamon and salt. Place them in a hotel pan and roast for 20 to 25 minutes. Turn each shank over to cook for 10 minutes and color the other sides.
3. 3.Drizzle the date molasses over the shanks and add the demi-glace to the pan. Reduce the heat to 300°F, cover the pan with foil and roast for another 2 ½ hours.
4. 4.CHICKPEA ORZO: Add the orzo to a medium pot over low heat along with the raisins, turmeric, saffron and oil. Toast for 3 to 5 minutes, stirring.
5. 5.Add 4 qt water, the vinegar and season with salt and pepper. Increase the heat to medium-high. Stir constantly to evaporate the liquid, 8 to 10 minutes.
6. 6.Remove from the heat, cover the pot with plastic wrap and let sit for 15 minutes. Fluff the pilaf and add oil if needed to make it glossy. Check and adjust the seasoning.
7. 7.FENNEL SALAD: Toss the fennel with the lemon juice and oil. Season with salt and pepper.
8. 8.PLATING: Place a generous spoonful of Barilla Chickpea Orzo on a plate. Top with a lamb shank and place a spoonful of Fennel Salad alongside. Drizzle the plate with the drippings from the lamb. Garnish with reserved fennel fronds.