Thu, 6 April 2023
Adrian Martin's Lamb Shanks with Creamy Risotto
Ingredients
4 lamb shanks
2 shallots
4 cloves of garlic
Fresh rosemary and thyme
Roughly chopped carrots, leeks, celery
2 tins of chopped tomatoes
400ml beef stock
100ml balsamic vinegar
Sea salt and cracked black pepper
For the risotto
White wine
Aborio rice
Fresh cream
1 shallot diced
2 cloves garlic chopped
500ml of stock
Method
Preheat the oven to 160C
In a large frying pan fry off the lamb shanks to get some colour on them with salt and pepper.
Next add the vegetables and sweat them off on the fat of the lamb.
Now add the herbs, chopped tomatoes, stock and balsamic vinegar. Season well and then place into an oven proof dish. Cover with tin foil and place into the oven to cook for 3-4 hours until the lamb is falling off the bone.
When the lamb is near done. Make the risotto by sweating the onion and garlic together in a frying pan, add the rice to toast, then add the white wine and reduce. Slowly add ladles of stock on a low heat reducing the liquid after each ladle until the rice is cooked. Season and then add the cream.
Wed, 28 May 2025
Chef: Eoin Sheehan
View More.Tue, 27 May 2025
Chef Neil Mulholland
View More.