Braised Lamb Shanks Recipe with Parmesan Risotto

By Chef Billy Parisi · 240 min

Ingredients

Instructions

1. Preheat the oven to 325°F.
2. Season the lamb shanks all over with salt and pepper. Sear them in olive oil in a large pot over high heat until golden brown, then set them aside.
3. Add all the sliced vegetables and herbs to the pot and caramelize for about 15 minutes.
4. Stir in the tomato paste and cook for 3 to 4 minutes. Deglaze with the red wine and cook until very thick and mixed into the vegetables.
5. Add the beef stock and return the lamb shanks to the pot. Cover and cook in the oven at 325°F for 3 hours.
6. Remove the shanks. Strain the vegetables and serve the lamb with the remaining liquid.
7. For the risotto, melt the butter in a large pot over medium heat, add the diced onion and caramelize for about 20 minutes.
8. Add the rice and toast for 2 to 3 minutes, then deglaze with the wine.
9. Stir constantly while adding 8 ounces of chicken stock at a time, letting each addition be absorbed, until the rice is al dente with a slight bite.
10. Fold in the Parmesan and heavy cream, season with salt and pepper, and keep warm.
11. Serve the lamb over a bed of risotto.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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