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Braised Lamb Shanks Recipe with Parmesan Risotto

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

  • Preheat the oven to 325°.
  • 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. Once brown remove them from the pot and set aside.
  • Next, add all of the vegetables and herbs into the pot and caramelize, about 15 minutes.
  • 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.
  • 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.
  • Risotto: Risotto: Melt the butter over medium heat in a large pot and add in the onions and caramelize, about 20 minutes.
  • Next, add in the rice and toast for 2 to 3 minutes before deglazing with white wine.
  • 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.
  • Fold in the Parmesan cheese, whipping cream and season with salt and pepper until combined. Keep warm.
  • Serve the lamb over a bed of risotto.