December 12, 2019

Balsamic and Caramelized Onion Braised Lamb Shanks over White Bean & Winter Greens Risotto

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Prep Time

5 min

Cook Time

3 hrs

Total Time

3 hrs 5 min

Servings

4

Balsamic and Caramelized Onion Braised American Lamb Shanks over White Bean & Winter Greens Risotto

Ingredients

Balsamic and Caramelized Onion Braised American Lamb Shanks

  • 4 bone-in American Lamb shanks
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 2 tablespoons all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1/4 cup balsamic vinegar
  • 4 cups beef stock
  • 2 sprigs thyme  

White Bean & Winter Greens Risotto

  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 bunch red chard, stems removed, roughly chopped
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 3 cups chicken stock, warmed
  • 1/3 cup grated Parmesan
  • 1 (15-ounce) can cannellini beans, rinsed, drained
  • Kosher salt, as needed

Directions

For the Balsamic and Caramelized Onion Braised American Lamb Shanks: Pat lamb shanks dry; season all over with salt and pepper. Sprinkle with flour; set aside. In a large Dutch oven over medium heat, add oil; heat through. Add shanks (working in batches if necessary); sear until golden brown all over, about 6 minutes total. Remove lamb shanks to a plate, reserving as much oil in the pot as possible; return Dutch oven to medium heat. 

Add butter; allow to melt. Add onions; sauté until wilted and opaque. Reduce heat to medium-low; cook, stirring occasionally, until onions are light brown and begin to caramelize, about 20 minutes. Add vinegar; return lamb shanks to the pot. Pour in stock and thyme.  

Turn up heat to high; bring to a boil. Cover; move to the oven. Braise shanks at 325°F, turning once, until fork tender, about 2 hours.  

For the White Bean and Winter Greens Risotto: In a large pot over medium heat, add oil; heat through. Add garlic; cook until fragrant, about 30 seconds. Add chard; sauté until wilted and tender, about 5 minutes. Add the rice; stir, cooking until rice is toasted, about 2 minutes. Add wine; cook until absorbed, about 2 minutes. Add 1/4 cup stock; reduce heat to medium-low and stir constantly until all stock has been absorbed. Continue adding stock 1/4 cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes. Once risotto is al dente remove from heat; stir in Parmesan cheese and beans. Season to taste with salt; set aside and keep warm. 

To serve: Divide risotto among 4 warmed serving bowls. Top each with a lamb shank; spoon sauce and onions over the top. Serve immediately.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Balsamic and Caramelized Onion Braised American Lamb Shanks over White Bean & Winter Greens Risotto
Balsamic and Caramelized Onion Braised American Lamb Shanks over White Bean & Winter Greens Risotto
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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