Braised Lamb Shanks
grated parmesan cheese
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.