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Ingredients
- 2 x Red onions, sliced
- 4 ounce Butter
- 1 c. Carrots, brunoised
- 1 lb Orzo
- 4 c. Lamb stock, (up to 5)
- 1/4 c. Toasted grnd coriander
- 2 x Heads napa cabbage, chiffonaded
Directions
- In a saute/fry pan, cook the onions with 1/2 of the butter. Add in the carrots.
- Add in the orzo. Stir for 3 to 5 min then slowly add in the stock. Season with salt and pepper. Keep ladling in small portions of stock till the orzo is al dente. Add in coriander, stir to combine and then add in the cabbage.
- Cook till cabbage is soft but still fairly hard. Stir in remaining butter.
- To serve, in a large pasta bowl, place a mound of the cabbage stew in the center and top with a lamb shank. Ladle sauce and vegetables around the edges. Garnish with thyme.
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