Dinner · Italian · 30 min
Braised Lamb Shanks with Gremolata and Saffron Risotto
- Calories
- 3268
- Protein
- 228g
- Carbs
- 303g
- Fat
- 107g
Ingredients
- 1.8492 lb lamb shank
- 2.5071 tbsp extra virgin olive oil
- 280 g yellow onion
- 130 g carrots
- 100 g celery
- 17 g garlic
- 30 g tomato paste
- 1 cup dry red wine
- 4 cup beef broth
- 2 each bay leaves
- 2 sprig fresh rosemary
- 4 sprig fresh thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 293.4 g arborio rice
- 0.25 tsp saffron threads
- 5 cup vegetable broth
- 50 g parmesan cheese
- 28 g unsalted butter
- 1 tbsp lemon zest
- 2 tbsp fresh parsley
Method
- 01Preheat oven to 325°F (160°C). Season lamb shank with half the salt and black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat and sear shank on all sides until browned (8-10 mins). Remove shank.
- 02Add 1 tbsp olive oil to pot with onions, carrots, and celery. Cook until soft (8-10 mins). Add 12g minced garlic and tomato paste; cook 2 minutes.
- 03Pour in red wine, scraping browned bits, and simmer 3-5 minutes until reduced by half. Return shank to pot, add beef broth, bay leaves, rosemary, and thyme. Bring to a simmer.
- 04Cover pot tightly and braise in oven for 2.5 to 3 hours until lamb is fork-tender and reaches a minimum safe internal temperature of 145°F (63°C) followed by a 3-minute rest.
- 05Combine lemon zest, chopped parsley, and remaining 5g minced garlic in a bowl to make gremolata.
- 06Heat remaining 1 tbsp olive oil in a pan over medium heat. Toast arborio rice for 2 minutes. Steep saffron in warm vegetable broth, then add broth to rice 1 cup at a time while stirring until absorbed (18-20 mins) until rice is al dente.
- 07Stir butter, parmesan cheese, and remaining salt and pepper into risotto off heat until creamy.
- 08Plate saffron risotto, place braised lamb shank on top, spoon braising liquid over top, and garnish with fresh gremolata.
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