Spiced Braised Shanks With Mushroom Risotto

(Lamb Foreshanks, Lamb Hindshanks )


  • Allow 1 or 2 HORIZON Lamb Foreshanks or Hindshanks per portion, depending on size
  • Maldon crystal salt
  • Freshly milled pepper
  • 50ml olive oil
  • 1 onion, carrot and celery stick - roughly chopped
  • 1 head garlic - peeled and roughly chopped
  • 250ml red wine
  • approx 2 litres lamb stock


  • 450ml chicken stock
  • 50g finely diced shallot
  • a little olive oil
  • 200g risotto rice
  • freshly milled pepper and salt

Spice Mixture

  • 125g almonds (skins on) - roasted and chopped
  • 3 cloves garlic, peeled
  • 1 teaspoon paprika
  • 2 tablespoon cumin seeds, roasted and ground fine
  • 2 tablespoon coriander seeds roasted and ground fine
  • 1/2 teaspoon chopped dried red chilli
  • 1/2 teaspoon brown sugar or to taste
  • 2 teaspoon Maldon crystal salt
  • Chop all ingredients in a food processor to make an even, fairly fine texture.


  • 200g sliced mushrooms of your choice
  • olive oil to saute mushrooms
  • 150ml red wine
  • 200ml brown stock
  • a little arrowroot
  • 25g butter


  • 4 sprigs of fresh thyme
  • 2 tomatoes, blanched then diced



  1. Trim the shanks.
  2. Heat the olive oil in a large pan and brown the shanks on all sides.
  3. Remove the shanks, allow to cool, then coat in the spice mixture.
  4. Add the chopped onion, carrot, celery and garlic to the pan and thoroughly cook until they begin to brown.
  5. Deglaze with the red wine.
  6. Place the shanks in an oven-proof tray, pour over the wine and vegetables, and add the lamb stock.
  7. Cover with foil and place in the oven preheated to 100-200C for six hours, checking from time to time and adding a little water if necessary.
  8. Cook until the meat is very tender.


  1. Heat the chicken stock.
  2. Saute the diced shallot in a large pot with a little olive oil until tender.
  3. Add the risotto rice and stir through; continue to fry for two minutes. Gradually add the hot stock.
  4. Bring to the boil, stir, cover with oven-proof paper then cover with a lid.
  5. Place pot in oven pre-heated to 190C and cook for 10-15 minutes, or until tender.
  6. Once tender, remove from the oven and keep warm. If need be, place in a clean container and keep covered.


  1. Saute the mushrooms in a little olive oil, drain, then put aside.
  2. Place the wine and the brown stock in a pot then reduce by half.
  3. Dilute the arrowroot in a little water then mix into the simmering sauce.
  4. Bring back to the simmer then pass through a fine sieve into a clean pot. Cover then put aside.

To Serve:

  1. Bring the sauce back to the boil.
  2. Whisk in the butter and season to taste.
  3. Add the cooked and sliced mushrooms.
  4. Place a serving spoon of risotto in the centre of a hot plate.
  5. Place the hot shanks (or shank) on the risotto.
  6. Sprinkle over some diced tomato then evenly spoon over the sauce and mushrooms.

Garnish with the fresh thyme and serve hot with salad and ratatouille.

Serves 4