Braised Lamb Shanks Recipe with Parmesan Risotto
I have always said that lamb and duck are hands down my favorite proteins of all time, and because they are it of course means I don’t get to eat them too often. My wife isn’t too adventurous when it comes to eating foods that are a little different from the norm, and she especially won’t eat lamb or duck. However, when it’s holiday season I usually get to make just about whatever I want. For instance, I made smoked turkeys for Thanksgiving, which is definitely a little different than the norm, and the whole family was totally ok with it! In light of having some success with twisting things up for the holidays I figured I would whip up this Braised Lamb Shanks Recipe with Parmesan Risotto for the Easter holiday weekend. Now I’m not sure if my wife will dig it, but I am 100% confident that she’ll at least eat the risotto, which is a meal in itself.

Sink your teeth into this delicious and elegant Braised Lamb Shanks Recipe with Parmesan Risotto that is sure to be a family favorite!

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Braised Lamb Shanks Recipe with Parmesan Risotto

Prep Time 20 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 40 minutes
Servings 4
Author Chef Billy Parisi

Ingredients:

For the Lamb:

4 lamb shanks
1 tablespoon of olive oil
3 sliced carrots peelings on
2 sliced parsnips peelings on
1 sliced turnip peelings on
1 sliced yellow onion peelings on
4 sliced celery stalks
6 garlic cloves
12-15 fresh thyme sprigs
2 fresh rosemary sprigs
1 small bunch of parsley
3 tablespoons of tomato paste
2 cups of red wine
32 ounces of beef stock
Kosher salt and fresh cracked pepper

For the Risotto:

2 tablespoons of unsalted butter
1 peeled and small diced yellow onion
2 cups of Arborio rice
2 cups of chardonnay
64 ounces of chicken stock
1 cup of grated parmesan cheese
1 cup of heavy whipping cream
Kosher salt and fresh cracked pepper

Instructions:

1. Preheat the oven to 325°.
2. Lamb: Season the lamb on all sides with salt and pepper and sear them until golden brown in a large pot with olive oil over high heat.
3. Once brown remove them from the pot and set aside.
4. Next, add all of the vegetables and herbs into the pot and caramelize, about 15 minutes.
5. Add in the tomato paste and stir until combined and cook for a further 3 to 4 minutes. Deglaze with red wine and cook until it becomes very thick and incorporated into the mixture.
6. Add in the stock followed up by adding in the lamb shanks. Place a lid over the pot and cook in the oven at 325° for 3 hours. Remove them from the pot and strain the vegetables and serve with the remaining liquid.
7. Risotto: Risotto: Melt the butter over medium heat in a large pot and add in the onions and caramelize, about 20 minutes.
8. Next, add in the rice and toast for 2 to 3 minutes before deglazing with white wine.
9. Stir the rice constantly until the rice has absorbed the wine and add in 8 ounces of chicken stock at a time while continuing to stir until the liquid is absorbed. Repeat the process until the risotto is al dente or slightly crunchy.
10. Fold in the Parmesan cheese, whipping cream and season with salt and pepper until combined. Keep warm.
11. Serve the lamb over a bed of risotto.
Recipe Video: