Ingredients:
- 4 Lamb Shanks (approx. 350-400g / 14 oz each)
- 2 Tbsp Olive Oil, plus more for searing
- 1/2 cup All-Purpose Flour (for dusting)
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 large Yellow Onion, diced
- 2 Carrots, peeled and diced
- 2 Celery Stalks, diced
- 4 cloves Garlic, minced
- 2 Tbsp Tomato Paste
- 1 cup Dry Red Wine (e.g., Cabernet Sauvignon or Merlot)
- 4 cups Beef Stock (low sodium preferred)
- 2 sprigs fresh Rosemary
- 4 sprigs fresh Thyme
- 2 Bay Leaves
- 1 tsp Worcestershire Sauce (optional, for depth)
- 6 cups Chicken or Vegetable Stock (kept simmering hot)
- 2 Tbsp Unsalted Butter, divided
- 1 Tbsp Olive Oil
- 1 small Shallot or 1/2 Small Yellow Onion, finely diced
- 1 1/2 cups Arborio Rice
- 1/2 cup Dry White Wine (e.g., Pinot Grigio)
- 1/2 tsp Kosher Salt, plus more to taste
- 1/4 tsp White Pepper
- 1/2 cup Freshly Grated Parmigiano Reggiano, plus more for garnish
- 1 Tbsp Cold Unsalted Butter (for mantecare/finishing)
Instructions:
- Season the Lamb: Pat the lamb shanks dry. Combine flour, salt, and pepper in a shallow dish. Dredge the shanks lightly, shaking off excess flour.
- Sear the Meat: Heat olive oil in the Dutch oven over medium-high heat. Sear the shanks in batches until deeply browned on all sides (approx. 5-7 minutes per batch). Remove the shanks and set aside.
- Sauté the Aromatics (Soffritto): Reduce heat to medium. Add remaining olive oil (if needed), then add the diced onion, carrots, and celery to the pot. Cook until softened and slightly caramelised (approx. 8 minutes).
- Add Flavour Base: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant and the paste has darkened slightly.
- Deglaze: Pour in the red wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Reduce the wine volume by half (approx. 5 minutes).
- Load the Pot: Return the seared lamb shanks to the Dutch oven. Add the beef stock, bay leaves, rosemary, and thyme. The liquid should mostly cover the shanks; top up with water if necessary.
- Bring to Temperature: Bring the liquid just to a gentle simmer on the stovetop.
- Braise: Preheat oven to 160°C (325°F). Cover the Dutch oven tightly with a lid and transfer to the preheated oven.
- Cook: Braise for 3 to 3.5 hours, or until the meat is fork-tender and pulls away easily from the bone.
- Rest and Finish the Sauce: Remove the shanks carefully and keep them warm (covered loosely with foil). Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the spent vegetables and herbs. Taste the sauce and reduce it over high heat if a thicker consistency or more intense flavour is desired.
- Heat the Stock: Ensure the chicken/vegetable stock is kept simmering gently on a neighbouring hob. Crucially, it must be hot.
- Sauté Shallots/Rice: In a wide, heavy-bottomed pan, melt 1 Tbsp of the butter with the olive oil over medium heat. Add the diced shallot and cook until translucent (3 minutes). Add the Arborio rice and toast, stirring constantly, for 2 minutes until the edges of the grains become translucent (the tostatura).
- Deglaze (White Wine): Pour in the white wine and stir until fully absorbed.
- Add Stock Gradually: Add one ladleful of hot stock to the rice. Stir constantly until the liquid is almost fully absorbed. Continue adding stock, one ladleful at a time, allowing each addition to absorb before adding the next. This process takes 18-20 minutes.
- Check Doneness: The rice is done when it is creamy on the outside but still retains a firm bite in the centre (al dente). Remove from heat.
- Mantecare (The Finish): Stir in the remaining 1 Tbsp of cold butter and the freshly grated Parmesan cheese vigorously. The risotto should be loose and creamy, falling like a wave (all'onda). Adjust seasoning with salt and pepper.
- Plating: Spoon the creamy Parmesan risotto onto deep plates. Place one lamb shank atop the risotto. Spoon a generous amount of the reduced, rich braising sauce over the lamb and risotto. Garnish with a little extra Parmesan and a sprig of fresh herb.