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Easy Slow Cooking Braised lamb shanks recipe olive oil, parmesan cheese ingredients
from: Rodrigo- 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.
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