I was at the farmers market, and one of the vendors had just gotten some lamb shanks in, and I knew what was for dinner. I used everything: Italian seasoning, crushed tomatoes, fresh basil with some red wine to tie everything together. I hope you like it.

2 10-ounces lamb shanks
1 yellow onion, roughly chopped
1 tablespoon everything Italian seasoning
1 32-ounce can crushed tomatoes
4 cloves garlic, minced
6 ounces red wine
2 tablespoons fresh basil, diced
8 ounces orzo
2 tablespoons butter
1 tablespoon salt
1 teaspoon black pepper
Oil for cooking

Heat oven to 300.

In a skillet on medium heat, add olive oil and butter; brown shanks on all sides.

Add to a deep baking dish lamb, tomatoes, 1 teaspoon salt, pepper, garlic, onion, basil everything Italian, and red wine. Place in oven for 3 hours.

In a 4-quart saucepan, add 2 1/2 quarts water, 2 teaspoons salt, and a little olive oil. Bring to a boil.

Add orzo.

Boil for 7 minutes until al dente. Drain.

Plate orzo on plate and top with a lamb shank and tomato sauce.