Braised Lamb Shanks with Saffron Risotto and Gremolata

Sear the Lamb Shanks: Pat the lamb shanks completely dry with paper towels. Season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove the shanks and set aside.

Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, 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 has darkened slightly.

Deglaze and Braise: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3-5 minutes. Return the lamb shanks to the pot. Add the beef broth, bay leaves, and thyme sprigs. The liquid should come about two-thirds of the way up the shanks; add more broth or water if needed. Bring to a simmer, then cover the pot tightly and transfer to a preheated oven at 325 deg F (160 deg C).

Braise the Lamb: Braise for 2.5 to 3 hours, or until the lamb is fork-tender and practically falling off the bone. Check occasionally and add more liquid if it gets too low. Once tender, carefully remove the lamb shanks from the pot and set aside, keeping them warm. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Skim off excess fat from the surface of the liquid. Simmer the sauce over medium heat until it has reduced and thickened to your desired consistency, about 10-15 minutes. Taste and adjust seasoning with salt and pepper.

Make the Saffron Risotto: While the lamb is braising or the sauce is reducing, prepare the risotto. In a separate medium saucepan, heat the vegetable broth and keep it warm. In a large, heavy-bottomed saucepan or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the Arborio rice and toast for 1-2 minutes, stirring constantly, until the edges of the grains look slightly translucent.

Cook the Risotto: Add a pinch of saffron threads to the warm vegetable broth. Ladle in about 1 cup of the warm saffron-infused broth into the rice. Stir constantly until the liquid is absorbed. Continue adding the broth, about 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. This process should take about 18-20 minutes. The risotto is done when the rice is creamy and al dente (tender but with a slight bite in the center).

Finish the Risotto: Remove the risotto from the heat. Stir in the grated Parmesan cheese and butter until melted and fully incorporated. Season with salt and pepper to taste.

Prepare the Gremolata: In a small bowl, combine the lemon zest, chopped parsley, and minced garlic.

Serve: Spoon a generous portion of the creamy saffron risotto onto each plate. Place a braised lamb shank on top of the risotto. Spoon some of the reduced braising sauce over the lamb shank. Sprinkle generously with the fresh gremolata and finish with a pinch of flaky sea salt. Serve immediately.