Lamb Shank with Chanterelle Glace and Tomato Herb Orzo

Delicious!
     Slow roasted tender lamb shank with the woodsy, flower aroma of chanterelle mushrooms is truly divine!  Orzo pasta is a nice accompaniment for lamb.
     Recipe:  Trim the silver floss and excess fat from the outside of a lamb shank. 
     Sear the lamb shank a small splash of olive oil and and a couple of unsalted butter pats over medium heat in a saute pan. 
     Add a whole garlic clove and a whole shallot while braising the lamb. 
     When the lamb just turns a slight brown color, add a about 2 to 3 cups of rich beef stock and a handful of whole, trimmed chanterelle mushrooms. 
     (There should be enough beef stock in the pan to cover the mushrooms.) 
     Add a bouquet garni of thyme, rosemary and sage. 
     Add sea salt and black pepper.
     Place the uncovered lamb shank pan in a 325 degree oven. 
     Flip the lamb shank once every 10 minutes or so.  The lamb will cook evenly and not dry out this way.  
     Bake till the lamb shank becomes fully cooked and tender.  
     Set the lamb shank aside and keep it warm. 
     Remove the bouquet garni, shallot and garlic clove and discard. 
     Add a splash of brandy to the sauce. 
     Reduce the sauce over medium high heat till a light glaze (glace) is formed. 
     Whisk a pat of butter into the glace.
     Set the lamb shank on a plate. 
     Place the chanterelle mushrooms around the lamb. 
     Spoon the reduced glace over the lamb and onto the plate.
     Tomato Herb Orzo Recipe:  Boil some orzo pasta till it is cooked al dente. 
     Drain the water off of the pasta.
     Return the pan and pasta to a medium heat. 
     Add a splash of virgin olive oil. 
     Add sea salt and black pepper. 
     Add a small splash of tomato puree. 
     Add a pinch each of:  oregano, basil and sage.
     Stir and simmer till the tomato puree and herbs cling to the orzo.
     Use a ring mold to plate the orzo. 
     Serve with a vegetable like sweated zucchini slices with the lamb. 
     Garnish with a few watercress sprigs.
     Elegant and very delicious!  This is actually a petite entree if you consider that most of a lamb shank is bone.  The flavor of brandy and chanterelle mushrooms are thoroughly infused with the glace.  The tomato herb orzo goes very well with the lamb and chanterelle glace.  I used dried chanterelle mushrooms that were soaked in a water in a refrigerator overnight for this dish.  Be sure to add the chanterelle soaking water to the glace if you use dried chanterelles.  This is a very nice lamb shank entree with an easy classic preparation! ...  Shawna