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Lamb Shanks and Orzo:
2 Lamb shanks
1 Bag of Orzo, small to medium sized, not too big
2 Green Peppers
2 Red Peppers
2 onions
7 – 8 Bay leaves
2 small cans of tomoato paste
1 can/jar of any type of foreign paste in the store you are in. Nothing light, you want one with cumin/basil base.
Oregano
Pepper
Salt
Oil (Olive Oil preferably)
Roasting pan large enough to hold the shanks and the orzo in one pan

Boil the lamb shanks on high. Remove the residue that comes to the top and also stir the shanks so residue is allowed to come to the top.
While that is boiling cut up the onions and peppers into long strips and drop into a frying pan with oil.
Shake some pepper, salt and oregano into the mix until you can smell it.
Only cook this on high for about two minutes and then turn off and let set.
Once there is no more residue in the boiling pot, remove the shanks and put to the side, DO NOT THROUGH OUT THE WATER YOU COOKED THE SHANKS IN.
Cover the shanks in the paste you prefer, not the tomato paste.
Take the veggies you cooked and put into roasting pan, put in the bag of Orzo, throw in all the bay leaves, and then pour the water you cooked the shanks in, into the roasting pan. Add some extra oil, and seasonings.
While you mix up the ingredients in the pan, also add in the tomato paste so that you get a nice red hue to the mix, make sure evenly mixed.
Place the shanks in the pot. Set the shanks into the bottom of the pan and stir the rest all around the meat. The water should cover the shanks half way, if not add more so the Orzo does not stick, and you can always add more water as the Orzo fills the pan.
Place in the oven on 375 – 425 until the orzo has cooked while turning the shanks and mixing all ingredients during the cooking process. You know its done when the Orzo is nice and fat and the house smells like lamb.

Optional: Take one garlic clove, cut into six small slivers. Score the lamb in three different areas per shank and insert slivers into lamb and coat with paste. Some don't like garlic so this part is optional.

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