Lamb Shanks with Orzo and Vegetables

Directions

1. ==Shanks==
2. Mix spice rub ingredients in a small bowl, then rub over lamb shanks. Use pre-ground spices to avoid burning big flakes of spice when browning the meat.
3. In large roasting pot, bring e.v.o.o to medium-high heat and brown shanks on each side for 4 min.
4. Add tomato paste, vegetable stock, and wine. Stir, then raise heat until you get a simmer, and remove from stove.
5. Cover pot and cook at 350 for 3.5 hours, but add garlic after 2 hours.
6. ==Orzo==
7. About 2.5 hours into the shank cooking, boil a small pot of water, then add orzo and reduce to a simmer
8. Let orzo cook at a low simmer for about 30 minutes until al-dente
9. Remove orzo to container of cold water until ready to use (so it doesn't dry out or stick together) ==Vegetables==
10. Peel carrot and cut into thick coins
11. Split, then quarter the onion (ie into 8 chunks)
12. Chop yellow and green zucchinis into 1/8" wide inch coins, discarding an inch off each end.
13. Put aside vegetables in a bowl until ready to use.
14. Slice tomato into thin wedges and set aside in separate bowl
15. ==Combine==
16. Remove shanks from oven, and take them out of the pot and place them on a plate
17. Poor out the top layer of fat from the pot, being careful not to pour out any of the good sauce that has settled on the bottom.
18. Add ½ cup water or vegetable stock, and stir up the bits at the bottom of the pot
19. Put pot over medium-high heat, add vegetables, cover, and let cook for about 4 minutes, stirring occasionally until slightly undercooked.
20. Add orzo, and stir until it blends with the sauce
21. Add shanks, sliced tomato, cover pot, and return to the oven to bake for 30 more minutes at 200