Lamb Shank And Porcini Risotto Recipe

This recipe evokes everything good about a cold winter’s night. From the rich texture of the tender lamb to the creamy goodness of the risotto, this meal warms spirits.

Braised lamb shanks over mushroom risotto is relatively easy to prepare, and the results can be stunning. Plan on about three to four hours from start to finish.

Ingredients

2 tablespoons olive oil
2 stalks celery, chopped
2 carrots, halved, cut lengthwise and quartered
1 red onion, chopped
3 bay leaves
1 teaspoon whole peppercorns
3 garlic cloves, minced
2 ½ cups red wine
½ cup dry white wine
¼ cup vinegar
1 tablespoon sugar
1 cup chicken stock
2 cups beef stock
½ cup olive oil
2 lamb shanks
½ cup sherry

Make the Braising Liquid

Heat oil in saucepan over medium high-heat. Add celery, carrots and onion; sauté 10 minutes or until soft. Add bay leaves, peppercorns and garlic; sauté 3 minutes. Stir in red wine, white wine and vinegar; cook over high heat until it comes to a boil. Add sugar, chicken stock and beef stock; return to boil. Reduce heat to medium-low.

Brown the Lamb Shanks

Rinse shanks and pat dry. Heat a 4- to 5-quart Dutch oven over medium-high heat for two to three minutes. Add enough oil to just cover the bottom. Add the lamb shanks and brown for three minutes turning whenever the side of the shank in contact with the pan is well-browned (can be lifted effortlessly using a pair of tongs). Keep the shanks in contact with the pan at all times. Remove the shanks to a plate.

Deglaze the Dutch Oven

Pour off excess fat and return the Dutch oven to the stove over low heat. Slowly add the sherry while scraping the browned bits (the fond) from the bottom. Once all the sherry is added and all the fond has come loose, pour off the liquid into a bowl.

Cooking the Lamb Shanks

Preheat the oven to 325 degrees Fahrenheit. Return the lamb shanks to the Dutch oven; pour the braising liquid over them. Stir in the reserved liquid from the deglazing step. Cover the Dutch oven and place in pre-heated oven; cook for one hour. Remove top from Dutch oven; cook for an addition two hours, turning the shanks every thirty minutes.

Making the Risotto

Serving lamb shanks over porcini mushroom risotto is one excellent option.

Ingredients

4 ounces porcini mushroom, dried
6 cups chicken stock
2 tablespoons fresh Italian parsley, chopped
2 tablespoons olive oil
3 shallots, peeled and chopped
½ cup dry white wine
1 cup Arborio rice
2 tablespoons butter
1 cup Romano cheese

Rehydrate mushrooms in warm water for 15 minutes. Reserve the liquid. Bring stock to a simmer over medium-low heat; add Italian parsley. Heat oil in a heavy saucepan over medium-high heat. Add the shallots; sauté three minutes. Add rice; toast for about three minutes stirring constantly. Stir in wine; simmer while stirring for one minute or until the wine is absorbed. Add the reserve liquid and enough stock to cover the rice; simmer uncovered and stirring constantly until about half of the broth is absorbed. Add enough stock to cover the rice and repeat this process until the absorption rate slows (about 20 minutes). Add butter and cheese; stir thoroughly. Remove from heat and let stand for three minutes.

Straining the Sauce

Once cooked, remove the shanks from the braising liquid. Strain the braising liquid into a bowl and skim off the fat. Return the vegetables to the Dutch oven.

Presentation and Wine Note

Make a bed of risotto on each dinner plate, and place a lamb shank in the center. Arrange vegetables around the shank. Top with a spoonful or two of braising liquid and serve with a California Pinot Noir like Acacia’s 2006 Carneros Pinot Noir or Kistler’s 2004 Cuvee Catherine Pinot Noir.