zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Herb Lamb Shanks with Lemon Risotto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Herb Lamb Shanks with Lemon Risotto

    This is a take on the northern Italian dish, osso bucco with risotto milanese, but using lamb instead of veal shanks and lemon instead of saffron risotto.

    • Preparation time: 35 minutes
    • Cooking time: 3 hours

    Serves: 4

    Ingredients

    • 2 tbsp Chopped rosemary
    • 2 tbsp Chopped parsley
    • 2 tbsp Chopped mint
    • 1 tbsp Chopped thyme
    • 150ml White wine
    • 2 strips Lemon peel
    • 50g Parmesan, finely grated
    • 3 Garlic cloves, chopped
    • 450 ml lamb stock
    • 2 tbsp Olive oil
    • 4 Lamb shanks
    • 2 Onions, sliced
    • Risotto
    • 1½ Lemons, juice and zest
    • 60g Butter
    • 1 Medium onion, finely chopped
    • 1 litre Chicken stock
    • 250g Arborio risotto rice
    • 200 ml white wine
    • 30g Parmesan, finely grated

    Method

    1. Preheat the oven to 170C/gas 3.
    2. In a frying pan, heat the oil and brown the lamb shanks on all sides, in batches if necessary. Transfer to a casserole. Add the onions and garlic to the frying pan and cook on a low heat for 5–10 minutes until soft. Add the herbs and cook for 5 minutes more; transfer to the casserole. Add the wine to the frying pan; bring to the boil, scraping up any bits, then add to the casserole.
    3. Pour the stock into the casserole, drop in the 2 strips of peel; season. Bring to a simmer, cover and put in the oven for 2 to 21/2 hours, until the meat is tender.Baste it occasionally with the juices
    4. For the risotto, melt 40g butter in a heavy pan; add the onion and cook over a low heat until soft. Meanwhile, in another pan, bring the stock to a simmer. Add the rice to the onion and cook for 2–3 minutes, then add the wine and turn the heat up to medium. When the wine is absorbed, add 1–2 ladles stock at a time, adding more as each ladleful is absorbed. After 20 minutes, test the risotto – it should be creamy and slightly al dente.
    5. In a bowl, stir 30g parmesan into the lemon juice. Once the risotto is cooked, add this lemon juice mix, the zest and 20g butter; season. Cover, turn off the heat. After a short rest give it a final stir.
    6. Ladle a serving of risotto onto a plate; rest the lamb on top, spooning over some of its juices. Serve with the remaining parmesan for sprinkling over the risotto.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    2 stars

    Glossary