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Recipe Provided By
"Cooking With Cocktail Rings"Prep Time
5 min
Cook Time
3 hrs
Total Time
3 hrs 5 min
Servings
4
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
