Lamb Shanks with Creamy Risotto

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.