Braised Lamb Shanks

Braised Lamb Shanks

lamb shanks
olive oil
chopped garlic
red wine
oyster sauce
soy sauce
chicken stock
butter
arborio rice
tomato puree
chopped onion
carrot
zucchini
broccoli
asparagus
baby potatoes
grated parmesan cheese
salt
pepper
3
40 ml
2 tsp
100 ml
1 tsp
1 tsp
500 ml
100 gms
50 gms
2 tsp
30 gms
20 gms
20 gms
20 gms
20 gms
10 gms
10 gms
to taste
to taste

Instructions

1. Sauté the garlic in a sauce using olive oil. Add the lamb shanks to it, and cook until it turns golden-brown. Deglaze the pan with red wine and add the oyster and soy sauce. Then add the chicken stock and half the butter and let it simmer till the lamb gets cooked.

2. Once cooked, remove the lamb and reduce the sauce to thicken. Then, strain and season it well, boil the vegetables, and toss it in olive oil with onion and garlic. For the risotto, sauté onion and garlic in olive oil. Add the rice and cook it with the stock until it’s done.

3. Add tomato puree to the risotto and season it. Place it in the centre of a plate and make the lamb shanks stand around it. Add the vegetables to the plate and finish it by pouring the sauce over the shanks. Finally, garnish it with rosemary sprig.