Braised Lamb Shank with Sweet Pea Risotto

Ingredients

Yield:

4 servings

• Lamb Shank

  • Extra-virgin olive oil
  • 4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
  • Kosher salt
  • 1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
  • 3 carrots, peeled and cut into 1/2-inch dice
  • 3 celery ribs, cut into 1/2-inch dice
  • 4 cloves garlic
  • 1 (12-ounce) can tomato paste
  • 2 cups hearty red wine
  • 2 tablespoons finely chopped rosemary leaves
  • 10 to 12 thyme branches tied together in a bundle
  • 3 to 4 cups water
  • 4 bay leaves

• Sweet Pea Risotto

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 2 cups Arborio rice
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 4 cups chicken broth
  • 1 cup freshly grated Parmesan
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 cups frozen peas, thawed

Preparation

Difficulty:

Medium

Time:

40 MinutesPrep Time

Total Time:

4 Hours

1. Lamb Shank

   1. Preheat the oven to 400 degrees F.
   2. Coat a large Dutch oven generously with olive oil and bring to a high heat.
   3. Season the shanks generously with salt and add them to the pan.
   4. Brown well on all sides. This is an incredibly important step; do not rush it.
   5. Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
   6. Remove the shanks from the pan to a sheet tray.
   7. Discard the excess fat from the pan.
   8. Add a little more oil to coat the bottom of the pan and add the pureed veggies.
   9. Season with salt, to taste.
   10. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
   11. Add the tomato paste and brown for 5 minutes.
   12. Stir in the wine, chopped rosemary and thyme bundle.
   13. Stir frequently and cook until the wine has reduced by about half.
   14. Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water.
   15. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours.
   16. Turn the shanks over about halfway through the cooking time.
   17. Check the shanks every 45 minutes or so.
   18. If the liquid has reduced too much add more water. Defat as you go.
   19. Remove the foil during the last 30 minutes of cooking time for maximum browning.
   20. Remove the foil during the last 30 minutes of cooking time for maximum browning.

2. Sweet Pea Risotto

   1. Heat the butter and oil together in a large skillet or saucepan over medium heat.
   2. Add the onion and sauté until translucent, 3 to 4 minutes.
   3. Add the rice and stir to coat in the oil and butter.
   4. Pour in the wine, then stir until all the liquid is absorbed. Reduce heat to low.
   5. Add 1 cup of the broth and cook until absorbed, stirring occasionally.
   6. Add the remaining broth, 1/2 cup at a time, waiting until each portion of broth is absorbed before adding the next.
   7. Continue this process until the rice is cooked al dente, about 40 minutes.
   8. Stir in the Parmesan, salt, and pepper. Puree 2 cups of the peas in a blender or food processor.
   9. Just before serving, stir in the pea puree until fully incorporated, then fold in the remaining whole peas.
   10. Plate and enjoy!