Dinner · Italian · 30 min
Braised Lamb Shanks with Saffron Risotto and Gremolata
- Calories
- 1704
- Protein
- 84g
- Carbs
- 247g
- Fat
- 30g
Ingredients
- 228.3 g lamb shank
- 3 tbsp olive oil
- 0.5 each yellow onion
- 1 each carrot
- 1 each celery
- 3 clove garlic
- 1 tbsp tomato paste
- 0.5 cup dry red wine
- 1.5 cup beef broth
- 1 each bay leaf
- 2 sprig thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1.3675 cup arborio rice
- 1 pinch saffron
- 1.5 cup vegetable broth
- 0.25 cup parmesan cheese
- 1.0786 tbsp unsalted butter
- 0.5 tsp lemon zest
- 1 tbsp flat-leaf parsley
Method
- 01Pat the lamb shank completely dry with paper towels and season evenly with salt and black pepper. Heat 1 tbsp of olive oil in a heavy Dutch oven over medium-high heat. Sear the lamb shank on all sides until deeply browned, about 8 to 10 minutes total. Remove the shank and set aside on a plate.
- 02Reduce heat to medium and add 1 tbsp of olive oil to the pot. Add the chopped yellow onion, carrot, and celery. Sauté until softened and lightly golden, about 8 minutes. Add two-thirds of the minced garlic and the tomato paste; cook for 1 to 2 minutes until fragrant.
- 03Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 3 minutes. Return the lamb shank to the pot and pour in the beef broth. Add the bay leaf and fresh thyme sprigs. Bring to a boil, cover tightly, and transfer to an oven preheated to 325°F (160°C). Braise for 2.5 to 3 hours until the meat is fork-tender and registers an internal temperature of at least 145°F (63°C) followed by a 3-minute rest.
- 04Carefully transfer the braised lamb shank to a warm plate and strain the cooking liquid into a small saucepan, discarding the cooked solids. Skim off excess fat and simmer over medium heat for 8 to 10 minutes until thickened into a rich gravy.
- 05For the risotto, warm the vegetable broth in a saucepan and steep the saffron threads in it. In a separate saucepan, heat the remaining 1 tbsp of olive oil over medium heat. Add the dry Arborio rice and toast, stirring constantly, for 2 minutes until translucent around the edges.
- 06Ladle warm saffron-infused broth into the rice 1/2 cup at a time, stirring constantly until absorbed before adding the next batch. Continue for 18 to 20 minutes until the rice is tender with a creamy texture. Remove from heat and stir in the grated Parmesan cheese and unsalted butter.
- 07Prepare the gremolata garnish by combining the fresh lemon zest, chopped flat-leaf parsley, and remaining minced garlic in a small bowl.
- 08Plate the creamy saffron risotto, top with the braised lamb shank, drizzle with the reduced braising gravy, and sprinkle with the fresh gremolata before serving.
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