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
- 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
- Trim the shanks.
- Heat the olive oil in a large pan and brown the shanks on all sides.
- Remove the shanks, allow to cool, then coat in the spice mixture.
- Add the chopped onion, carrot, celery and garlic to the pan and thoroughly cook until they begin to brown.
- Deglaze with the red wine.
- Place the shanks in an oven-proof tray, pour over the wine and vegetables, and add the lamb stock.
- 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.
- Cook until the meat is very tender.
- Heat the chicken stock.
- Saute the diced shallot in a large pot with a little olive oil until tender.
- Add the risotto rice and stir through; continue to fry for two minutes. Gradually add the hot stock.
- Bring to the boil, stir, cover with oven-proof paper then cover with a lid.
- Place pot in oven pre-heated to 190C and cook for 10-15 minutes, or until tender.
- Once tender, remove from the oven and keep warm. If need be, place in a clean container and keep covered.
- Saute the mushrooms in a little olive oil, drain, then put aside.
- Place the wine and the brown stock in a pot then reduce by half.
- Dilute the arrowroot in a little water then mix into the simmering sauce.
- Bring back to the simmer then pass through a fine sieve into a clean pot. Cover then put aside.
- Bring the sauce back to the boil.
- Whisk in the butter and season to taste.
- Add the cooked and sliced mushrooms.
- Place a serving spoon of risotto in the centre of a hot plate.
- Place the hot shanks (or shank) on the risotto.
- 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.