dinner

Braised Lamb Shanks with Gremolata and Saffron Risotto

Name: Braised Lamb Shanks with Gremolata and Saffron Risotto
Ingredients: 2 lbs (907 g) Lamb shanks, bone-in; 3 tbsp (45 ml) Olive oil; 1 large (280 g) Yellow onions, chopped; 2 medium (130 g) Carrots, peeled and chopped; 2 medium (100 g) Celery stalks, chopped; 4 cloves (12 g) Garlic cloves, minced; 2 tbsp (30 g) Tomato paste; 1 cup (240 ml) Dry red wine (like Chianti or Merlot); 4 cups (960 ml) Beef broth, low sodium; 2 leaves Bay leaves; 2 sprigs Fresh rosemary sprigs; 4 sprigs Fresh thyme sprigs; 1.5 cups (300 g) Arborio rice; 0.25 tsp Saffron threads; 5 cups (1200 ml) Vegetable broth, warm; 0.5 cup (50 g) Parmesan cheese, grated; 2 tbsp (28 g) Unsalted butter; 1 tbsp Lemon zest; 2 tbsp Fresh parsley, chopped; 1 clove Garlic, minced; To taste Flaky sea salt; To taste Freshly ground black pepper

Nutrition

2971

kcal

Calories

242

Protein

275

Carbs

Fat

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Ingredients(22)

Lamb shanks, bone-in2 lbs (907 g)

Olive oil3 tbsp (45 ml)

Yellow onions, chopped1 large (280 g)

Carrots, peeled and chopped2 medium (130 g)

Celery stalks, chopped2 medium (100 g)

Garlic cloves, minced4 cloves (12 g)

Tomato paste2 tbsp (30 g)

Dry red wine (like Chianti or Merlot)1 cup (240 ml)

Beef broth, low sodium4 cups (960 ml)

Bay leaves2 leaves

Fresh rosemary sprigs2 sprigs

Fresh thyme sprigs4 sprigs

Arborio rice1.5 cups (300 g)

Saffron threads0.25 tsp

Vegetable broth, warm5 cups (1200 ml)

Parmesan cheese, grated0.5 cup (50 g)

Unsalted butter2 tbsp (28 g)

Lemon zest1 tbsp

Fresh parsley, chopped2 tbsp

Garlic, minced1 clove

Flaky sea saltTo taste

Freshly ground black pepperTo taste

Instructions

Sear the Lamb Shanks: Preheat oven to 325°F (160°C). Pat the lamb shanks completely dry with paper towels. Season generously all over with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering. Sear the lamb shanks on all sides until deeply browned and a beautiful crust forms, about 8-10 minutes total. Remove shanks to a plate.

Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onions, carrots, and celery. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and tomato paste, and cook for another 1-2 minutes until fragrant and the tomato paste darkens slightly.

Deglaze and Braise: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 3-5 minutes. Return the lamb shanks to the pot. Add the beef broth, bay leaves, rosemary, and thyme. The liquid should come about two-thirds of the way up the shanks; add more broth or water if needed. Bring to a gentle simmer.

Braise in Oven: Cover the pot tightly with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the lamb is fork-tender and falling off the bone. Check periodically and add liquid if it gets too low.

Make the Gremolata: While the lamb braises, prepare the gremolata. In a small bowl, combine the lemon zest, chopped parsley, and minced garlic. Set aside.

Start the Risotto: About 30 minutes before the lamb is done, begin the risotto. In a separate medium saucepan, heat the vegetable broth and keep it warm over low heat. In a large, heavy-bottomed saucepan or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the Arborio rice and toast, stirring constantly, until the edges of the grains look translucent, about 2 minutes.

Cook the Risotto: Add the saffron threads to the warm vegetable broth. Ladle about 1 cup of the warm broth into the rice and stir until absorbed. Continue adding broth, about 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. The rice should be creamy but still have a slight bite (al dente).

Finish the Risotto: Once the rice is cooked, remove from heat. Stir in the grated Parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste.

Rest and Serve: Carefully remove the lamb shanks from the braising liquid. Let them rest for 5-10 minutes. Skim any excess fat from the braising liquid, if desired. To serve, spoon a generous portion of the saffron risotto onto each plate. Place a braised lamb shank on top of the risotto. Spoon some of the rich braising liquid over the lamb. Sprinkle generously with the fresh gremolata. Finish with a pinch of flaky sea salt and freshly ground black pepper.