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Lamb shank risotto with mint Gremolata

Serves

6

Prep Time

20

Cook Time

210

Ingredients

2lamb shanks (700g)
2medium brown onions diced
2large garlic cloves sliced
4 tbspolive oil
4 tbspolive oil
2 tbsptomato paste
1carrot diced
2celery sticks diced
1 litrevegetable stock
1 litrewater
1.5 cupsdry white wine
2 cansof diced tomatoes
stalks from 1 bunch of parsley
salt and pepper to taste
Risotto
3large French shallots diced
1garlic clove diced
500 grisotto rice
250 mldry white wine
1.5 cupsof frozen baby peas
25 gbutter
0.5 cupof grated parmesan
salt and pepper to taste
extra virgin olive oil to finish
Gremolata
0.5 cupof finely chopped mint leaves
1 tbsplemon zest

Method

1To cook shanks and make stock for risotto, sauté onions and garlic in a large pot with olive oil. Once onion is translucent add shanks and slightly brown on all sides.
2Add tomato paste and stir pot, then add white wine to deglaze. Add bay leaves, carrot celery, stock, water, cans of tomatoes, parsley and allow to cook for at least 3 hours with a lid on.
3Once stock has been cooking for 3 hours remove shanks and any meat that may have fallen off while cooking into a bowl and set aside.
4Strain stock into another pot and put back on medium-high heat.
5To make risotto, gently fry onions and garlic in olive oil in a large pan or pot. When translucent add risotto rice and fry for about a minute. On a medium to high heat deglaze the pan with wine and allow rice to absorb while stirring.
6Once the wine has been absorbed add a ladle full of hot stock to risotto and stir. Once absorbed add another ladle full of stock and remember to keep stirring. Repeat this procedure until the rice has almost doubled in size and is about 5 minutes away from being cooked al dente. (to the tooth)
7Add in lamb meat, peas, Parmesan, butter, and a large ladle full of stock and stir. The consistency of the risotto should be very creamy and oozy, not sticky. If need be add another ladle of stock to get this consistency.
8Take off the heat and mix mint and lemon zest together to make gremolata. Serve risotto hot with a drizzle of olive oil and a sprinkle of gremolata.

Recipe suggessions based on what you have in your fridge.

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