braised lamb shanks in a red wine and root vegetable reduction, on a bed of parmesan risotto

This was the main dish for Mum's 50th. (Most of the desserts have been posted-- you see where my priorities lie?)

Actually, there I go lying again, as this was quite delicious. The main reason I've waited so long to post it is because I don't particularly like the images. The lamb was tender and tasty, the vegetables soft, roasted-sweet, and complicated in flavor, the risotto cheesy. Everything melded well together.

And, however these images lie (I was rushed, snapping photos as I plated up food for little sis to take out food to the back garden), the lamb actually looked quite stylish on the plate, with a steaming dollop of parmesan risotto topped with aromatic roasted vegetables and pearl onions. Also, you can't smell anything from these photos, so let me tell you, you're missing out.

Braised Lamb Shanks in Red Wine
8 lamb shanks
2 shallots

2 Tb butter

1 C pearl onions, skins on

1/2 large carrot
2 leeks
3 cloves garlic
3/4 C mushrooms

1/2 C tomato paste

1 C red wine
1 tsp sugar

water

salt and pepper to taste



Slice the shallots roughly. Everything but the lamb is going to get cooked to rather an oblivion here (a delicious oblivion), so don't worry to much about prettiness.

Brown the shallots in butter in a large Dutch oven--one of those big heavy cast iron pots. If you haven't got one, I recommend getting one. They're terribly useful and a lot of fun.

While the shallots brown, boil a small pot of water. Drop the onions (unpeeled) in and boil for 3 minutes. Transfer immediately to a bowl of ice water.



Chop the stem end off each onion and then squeeze the other end. The onion will pop out, nicely, according to the packaging. Mine sometimes took a little coaxing, or lost a few outside onion layers on the way out, but it wasn't terribly stressful. Reserve the onions and set them aside.

Leaving the shallots still browning in the pot, chop the carrot, leeks, garlic, and mushroom roughly, like you did the shallots. Add them to the pot and stir them into the tasty caramelized onions. Let them cook, stirring occasionally not not neurotically for 5-10 minutes, until they've got some brown on them for taste.
Then add the tomato paste and stir in. Let that cook 1-2 minutes, stirring, to let some of the raw flavor cook out. Then add the wine and sugar. Let the wine simmer out for about ten minutes. It will thicken some.



After the wine has reduced, add enough water to cover the soft vegetables. Let the water heat up, then lay the lamb shanks on top of the vegetables. They do not need to be full immersed; you're more cooking them in the steamy air of the Dutch oven than simmering them. Lid the Dutch oven and keep the liquid at a very low simmer for 1-2 hours or until the lamb is cooked to your desired end.

(While the lamb is slowly simmering, make the risotto: see recipe below). 

When tested with a meat thermometer, the thickest part of the lamb meat should be 150-160 degrees F. (Rare is 140). (I don't like rare unless it's sushi; personal preference).

Remove the lamb to a separate plate and cover. Turn up the heat under the Dutch oven and let the by now very soft vegetables thicken into a deliciously caramelized, red wine tinted sauce. It's done when it's thick enough for your liking.

Return to lamb to the pot, turn off the heat, and lid the entire contraption until you're ready to plate.

Parmesan Risotto
1 chicken carcass
6 C water

The night before, boil the chicken in a big pot of water for 3-5 hours. It's very low maintenance. Just make sure it's got lots of water, and then go watch a movie or something in the next room. Check it now and then and add more water if it's getting low and not covering the chicken.

I like to buy one of those roast chickens at the closest supermarket, strip the meat off and bag it and use it for something later.

Strain the broth through into a container and refrigerate overnight. I get 2-3 C. It doesn't really matter for this application; you'll be watering it down with H2O in the risotto anyway.

2 C Arborio rice
2 Tb butter
1 Tb olive oil

1/2 C wine (white won't die your rice vaguely pinkish; red might fit better for the taste of this dish. So, taste or looks, your choice).
water
1 C grated parmesan

The next day, while the lamb shanks are cooking (see recipe above), saute the rice in the butter and olive oil in a large flat pan. Stir to keep it from browning. Warm the wine and chicken broth in the microwave, or in a small pot on the stove.

When the rice is golden and toasty (~10 minutes), add the wine, stirring constantly. There will be a lot of stirring constantly here, as a warning. Stir until the rice has soaked up all the liquid, then use a ladle to splash in some warm chicken broth, Keep stirring. When the rice has soaked up all the new liquid, splash in some more... and so it continues. Keep stirring and ladling and stirring. When you run out of chicken broth, ladle in warm water. When you've been doing this about fifteen-twenty minutes, start tasting a few grains every few minutes. If they're hard in the middle, they're not done. (If it's gummy, you've gone too far). Once they're tender all the way through, remove the pan from the heat and dump in the cheese. Stir. When the cheese has melted, it's time to plate, serve, and eat.

For plating, I suggest a ladle of risotto, a ladle of vegetable reduction over that, and a lamb shank laid over the reduction.