Instructions: Lamb Shanks: Preheat oven to 350 degrees. Heat oil in a medium 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.

Add the celery, carrots,onions and garlic and cook until caramelized. Add the port and red wine and reduce by half. Add the chicken stock and shanks and bring to a boil, cover and bake in oven for 2 hours or until tender. Remove shanks, strain and reduce liquid by half.

Orzo Pasta: Heat oil and butter in pan. Add 1/2 of orzo and toast until golden brown. Add onion and remaining orzo and saute for 2 minutes.

Heat a pot of water and add to the orzo as if you were making risotto, a little at a time, until the pasta is al dente. Finish with additional butter and a small amount of the braising liquid, add chopped parsley and salt and pepper to taste.

Slow Roasted Tomatoes: Toss the tomatoes in olive oil, season with salt and pepper and roast in a 200 degree oven for 4 hours. (Re-hydrated sundried tomatoes will work just as well.)

Roasted Garlic Bulbs: Preheat oven to 350 degrees. Place water and butter in a roasting pan, add garlic heads, cut-side-down, cover and roast for 1 hour.

Comments: Original title as listed is "Oven Roasted Lamb Shanks With Roasted Tomatoes And Toasted Orzo."

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