Braised Lamb and Mushroom Risotto
olive oil
3 to 4 lamb shanks
1 cup dry white wine
1 cup chicken stock
1 sprig of rosemary
2 Tbsp olive oil
2 Tbsp butter
1/2 cup chopped onions
1 cup Aborio Rice
3 cups chicken stock
1/2 to 1 cup sliced mushrooms
Coat the bottom of a large saute pan with olive oil. Heat the pan over medium heat. Add the lamb shanks and brown on each side. Turn heat to simmer and carefully add the wine, 1 cup of chicken stock and the rosemary.
Cover the pan and braise the lamb until the meat falls from the bone, about two hours. Be sure to check the lamb from time to time and turn the pieces for even cooking.
Once the lamb is done, remove all meat from bones, shredding as you do. Set aside (the lamb may be refridgerated at this point, if needed.
Put 2 Tbsp of olive oil and 2 Tbsp of butter in a saute pan or large sauce pot. Heat to melt and add the onions. Saute until transluscent. Do not overcook.
Add the rice and cook, stirring constantly for two minutes. Add one cup of chicken stock and stir until the liquid is absorbed. Add another cup of stock and stir until the liquid is absorbed. Repeat this step one more time with the last cup of stock. Just before the last of the liquid is absorbed add the mushrooms.
Once the risotto is cooked add the shredded lamb and serve with a sprinkling of freshly grated parmesano reggiano.
Wine Suggestion
Bordeaux is a perfect wine for this dish. Any wine containing Cabernet Sauvignon,
Merlot, Cabernet Franc, Malbec and Petit Verdot alone or as a blend.