Ingredients:

  • 4 Lamb Shanks (approx. 350g each), trimmed
  • Coarse Sea Salt & Black Pepper, to taste
  • 1/4 cup All-Purpose Flour
  • 3 Tbsp Olive Oil (or Rapeseed Oil)
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 4 cloves Garlic, crushed or minced
  • 1 Tbsp Tomato Purée (Paste)
  • 1 cup Dry Red Wine (e.g., Merlot or Shiraz)
  • 4 cups Beef or Lamb Stock, low sodium, heated
  • 2 Bay Leaves
  • 2 Fresh Rosemary Sprigs
  • 4 Fresh Thyme Sprigs
  • 5 cups Chicken or Vegetable Stock (for risotto, kept HOT)
  • 3 Tbsp Unsalted Butter, divided (for risotto)
  • 1 large Shallot, finely diced
  • 1 1/2 cups Arborio Rice
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1 cup Grated Parmesan Reggiano, freshly grated
  • 2 Tbsp Unsalted Butter, cold and cubed (for finishing)

Instructions:

  1. Pat the shanks completely dry. Season generously with salt and pepper. Dredge them in the 1/4 cup of flour, shaking off the excess.
  2. Heat the olive oil in the Dutch oven over medium-high heat. Sear the shanks on all sides until deep golden brown (about 2-3 minutes per side). Remove and set aside.
  3. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes, scraping up any browned bits, until softened and slightly caramelized.
  4. Stir in the crushed garlic and tomato purée. Cook for 1 minute until fragrant.
  5. Pour in the red wine. Bring to a rapid simmer, scraping the bottom of the pot vigorously (to deglaze). Reduce the wine by half (about 5 minutes).
  6. Return the seared lamb shanks to the pot. Add the hot stock, ensuring the liquid covers about two-thirds of the shanks. Add the bay leaves and herb sprigs.
  7. Bring the liquid to a gentle simmer, cover tightly. Transfer to a preheated oven at 150°C (300°F). Braise for 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
  8. Remove the shanks and cover loosely with foil to rest. Skim excess fat from the sauce. If the sauce is too thin, simmer uncovered on the stovetop for 5-10 minutes until slightly reduced and thickened.
  9. Ensure your 5 cups of chicken or vegetable stock for the risotto is simmering gently in a separate saucepan. Keep it piping hot.
  10. Melt 1 Tbsp of the butter in the risotto pan over medium heat. Add the diced shallots and sauté gently until translucent (about 3 minutes).
  11. Add the Arborio rice to the pan. Toast for 2 minutes, stirring constantly until the edges of the grains become translucent (Tostatura).
  12. Pour in the white wine. Stir until the wine is completely absorbed.
  13. Add one ladleful of the hot stock to the rice. Stir consistently until the liquid is almost entirely absorbed. Repeat this process, adding one ladleful at a time, for about 15-18 minutes until the rice is creamy but still al dente.
  14. Remove the pan from the heat. Stir in the remaining 2 Tbsp of cold cubed butter and the grated Parmesan. Beat vigorously for about 30 seconds (Mantecatura) to create the signature creamy texture. Check for seasoning.
  15. Spoon a generous amount of Parmesan risotto onto warm plates. Place one braised lamb shank carefully on top. Spoon a little of the rich braising sauce over the lamb and serve immediately.