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Lamb shank risotto with mint Gremolata

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2 lamb shanks (700g)
2 medium brown onions diced
2 large garlic cloves sliced
4 tbsp olive oil
4 tbsp olive oil
2 tbsp tomato paste
1 carrot diced
2 celery sticks diced
1 litre vegetable stock
1 litre water
2 cans of diced tomatoes
stalks from 1 bunch of parsley
salt and pepper to taste
3 large French shallots diced
1 garlic clove diced
500 g risotto rice
1.5 cups of frozen baby peas
25 g butter
0.5 cup of grated parmesan
salt and pepper to taste
extra virgin olive oil to finish
0.5 cup of finely chopped mint leaves
1 tbsp lemon zest


1 To 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.
2 Add tomato paste and stir pot. Add bay leaves, carrot celery, stock, water, cans of tomatoes, parsley and allow to cook for at least 3 hours with a lid on.
3 Once 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.
4 Strain stock into another pot and put back on medium-high heat.
5 To 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.
6 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)
7 Add 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.
8 Take 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.