This dish was inspired by a photo on royalebrat's Instagram. It was so visually stunning that I really want to make it. My version is not as delicate as the original version with a near full portion of the lamb shank unceremoniously placed onto a bed of saffron risotto, or perhaps it's a deliberate more rustic take to the dish? I don't have the original recipe but I wanted the lamb to be cooked in a sweet, sticky and savoury sauce over low heat until it falls of the bone and this recipe did just that. What might be lacking in visual finesse is for sure more than compensated by the depth of flavours. I hope you'll like this dish as much as I do!
Wine pairing suggestion - I enjoyed this dish with a lovely 2012 Elderton Carbernet Sauvignon. It was full bodied, smooth, well balanced with the right amount of fruit and spices and worked perfectly for me to compliment the dish.
Difficulty: Medium
Time: 3 hrs
Serves: 2
Ingredients
Lamb Shank Stew
- 1/2 cup flour
- 2 lamb shanks
- 3 tbsp olive oil
- 3 tbsp butter
- 1 onion finely chopped
- 1/2 cup celery chopped
- 1/2 cup carrots chopped
- 4 cloves garlic finely chopped
- 2 bay leaves
- 3 tbsp fresh Italian parsley finely chopped
- 1 cup dry Marsala
- 2 cups chicken stock
- 1 canned tomatoes
- 1 tbsp tomato paste
- salt
- pepper
Saffron Risotto
- 4 cups unsalted chicken stock
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cups Arborio rice
- 3 generous pinches of saffron threads
- handful of grated parmesan cheese
- salt
Garnish
- French red vein sorrel leaves
Method
1. Season the flour with salt and pepper and coat the lamb shanks thoroughly with a thin and even layer of flour.
2. Pre-heat the oven to 160 degree.
3. Heat oil and butter in a cast iron pot over medium heat, and sear the lamb shanks on all side until golden brown. Remove from the pot and set aside.
4. Add onions, garlic, salt and pepper to the pan, cook for a few minutes before adding celery, carrot, bay leaves and parsley and further cook for a few minutes until softened and fragrant. Add the Marsala and deglaze the pan. Add chicken stock, tomatoes and tomato paste, bring to boil before returning the lamb shanks to the pot. Cover and cook in the oven for 2.5 hrs until tender and the meat falls of the bone.
5. Half an hour before the lamb shanks are ready, bring the chicken stock to boil. In a separate pan, melt butter and oil over medium heat. Stir in the rice and cook for 2 minutes until golden, before adding the saffron threads and mix through. Cook the risotto by slowly incorporating the hot chicken stock to the rice whilst stirring continuously to allow the rice to fully absorb the liquid. Add more hot liquids if required and taste to see if the rice is cooked through. Cooked risotto should be creamy and slightly al dente in the centre. Incorporate the grated parmesan when it's cooked and season with salt.
6. Assemble by placing some risotto in the middle of the plate, topped with a nice piece of lamb shank. Garnish with French red vein sorrel leaves and enjoy it with a lovely glass of red.
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