Braised Lamb Shank with Risotto and Shiitake
Recipe for meltingly tender braised lamb shank served with risotto, shiitake mushrooms and glaze.
Servings 4 people
Calories 1152kcal
Ingredients
Braised lamb shanks
- 4 lamb shanks
- 3 carrots
- 4 sticks celery
- 3 parsley roots or parsnips
- 3 onions
- 6 cloves garlic
- 5 sprigs rosemary
- 5 sprigs thyme
- 3 tbsp tomato purée
- 3 tbsp plain flour
- 500 ml red wine
- 1 1/2 l stock - chicken or vegetable
- Salt and pepper
- Oil
Glaze
- Stock from the shanks
- 40 g butter
- Salt and pepper
- Gravy browning (optional)
Shiitake risotto
- 350 g risotto rice
- 2 shallots, finely chopped
- 3-4 cloves garlic, finely chopped
- 300 g shiitake mushrooms, finely chopped
- 150 g parmesan, finely grated
- 400 ml dry white wine
- 900 ml stock, chicken or vegetable
- Olive oil
- Salt and pepper
To serve
- Finely chopped parsley, to serve
Instructions
Braised lamb shanks
- Rinse and trim/peel the vegetables, and cut them into large chunks.
- Heat a large pot and brown the shanks well in a generous glug of oil. Season with salt and freshly ground pepper. Lift out the shanks and set them aside.
- Add all the vegetables to the pot and sauté for 4-5 minutes, or until the onions are translucent.
- Add the tomato purée and cook for about a minute, then sprinkle the flour over. Stir well to combine.
- Add the herbs to the pot, pour in the red wine and let it bubble over a high heat for about 5 minutes.
- Add the stock, return the shanks to the pot and leave them to simmer for about 3 hours, - with the lid on.Check on the shanks as they cook, and lift the lid slightly for the last half hour if needed.
- Preheat the oven to 120°C (conventional oven) when the 3 hours are nearly up.
- Carefully lift out the shanks and place them in an ovenproof dish with the bones pointing upwards.Cook the shanks in the oven for about 30 minutes. Spoon a little of the stock/glaze over them a couple of times during cooking.
Glaze
- Strain the stock through a fine-mesh sieve and pour it into a smaller saucepan.
- Reduce it over a high heat until it thickens slightly.
- Whisk in the butter just before serving, and season to taste with salt and pepper.Adjust the colour with gravy browning if you like.
Shiitake risotto
- Heat the oil in a pot and sauté the mushrooms until they have released all their liquid.
- Add the shallots and garlic and cook for a couple of minutes.
- Add the rice and cook for a couple of minutes over a medium heat.Add more oil if needed.
- Pour in the white wine and let it reduce well.
- Then add the stock a little at a time, and cook the risotto over a low-medium heat until the rice is al dente.This takes about 20 min, – stir as you go, and keep adding stock so the rice doesn't catch on the bottom.The risotto should be soft and creamy.
- When the risotto is cooked to your liking, stir in the parmesan and season to taste with salt and freshly ground pepper. Adjust the consistency with a little more hot stock if needed.
Plating - Braised lamb shank with risotto and shiitake
- Pour a little glaze into the bottom of each shallow bowl.
- Spoon a couple of spoonfuls of risotto onto one side, and place the shank on the other side.*It is worth "brushing" the shanks with a little glaze - it gives them a beautiful glossy finish.
- Scatter with parsley, and add a little freshly ground pepper if you like.Serve immediately.
Nutrition
Calories: 1152kcal | Carbohydrates: 121g | Protein: 71g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 3540mg | Potassium: 2135mg | Fiber: 12g | Sugar: 13g | Vitamin A: 8602IU | Vitamin C: 19mg | Calcium: 639mg | Iron: 12mg