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• 1.2 kg lamb shanks
• 600 gm risotto rice
• 2 lt lamb stock
• 1.5 lt chicken stock
• 200 gm mashed potato
• 3 gm truffle
• 100 gm shallots (chopped)
• 15 gm rosemary sprig
• 100 gm butter
• 50 ml extra virgin olive oil
• 2 gm saffron
• 500 ml tomato puree
• 120 gm parmesan cheese
• 1 gm gold leaf (warq).

• Season the shanks with salt and pepper
• Fry them in a pan till golden brown. Now, in a large pot, add the lamb stock, the tomato puree and the shanks. Simmer for three hours till tender
• The meat will then fall off the bone. Remove the shanks and further reduce the liquid till it thickens to a sauce consistency. 
• Take another pot and bring the chicken stock to boil. Now heat a little oil and butter together in a pan and stir in the rice till well coated in fat.
• Add saffron and chicken stock to this, taking a small quantity each time. Each time you add the chicken stock to the dish, make sure the earlier stock poured in has been absorbed. 
• This will take approximately 12-15 minutes. Finish the rice with butter and parmesan, and spoon onto a plate. 
• To serve, place the mashed potato with some rice on one side and top it with cooked shank and the sauce. 
• Place the gold leaf on the rice and sprinkle some rosemary on top.