Braised Lamb Shanks over a Parmesan Risotto and Red Wine Sauce Recipe with Chef Mert

Wine Recipes
Get ready for a culinary experience like no other with this mouthwatering braised lamb shank dish served over a bed of creamy Parmesan risotto, all smothered in a rich and flavorful red wine sauce. The lamb shanks are cooked to perfection, making them fall off-the-bone tender, while the risotto adds a perfect balance of creaminess and flavor. This dish is perfect for a special occasion or a cozy Sunday dinner.
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Ingredients You’ll Need

Lamb – lamb shanks from your favorite butcher shop.
Herbs – I like to use a combination of fresh Italian flat-leaf parsley, rosemary, and thyme. You can however subtract or add to this list.
Vegetables – There are many different vegetables you can use but I prefer onions, carrots, celery, and garlic.
Wine – A good red wine like cabernet sauvignon, merlot, malbec, or shiraz will do well. The cheapest Cabernet is do the trick.
Stock – You will need some good beef stock in this recipe.
Oil – I like to use olive oil, but you can use any other neutral-flavored oil for this.
Tomato Paste – This will thicken up our braising liquid and then eventually our sauce or Ketchup will do the job as well.

Ingredients for this recipe:

• lamb shanks
• 2 tablespoons olive oil
• 1 peeled and medium diced yellow onion
• 2 peeled and medium diced carrots
• 2 medium diced ribs of celery
• 1 peeled and medium diced turnip
• 1 peeled and medium diced parsnip
• 4-5 garlic cloves
• 12-15 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 small bunch of parsley
• 2 cups of red wine
• 3 tablespoons tomato paste
• 48 ounces of beef stock
• Sea salt and fresh cracked pepper

Step-by-step instructions
Season the lamb shanks well on all sides with salt and pepper.
Sear the lamb shanks in a cast iron pan.
Set the lamb to the side and add the prepared vegetables to the pot and sauteed them over medium-high heat until they are well browned
Deglaze with red wine and cook until the amount of liquid is reduced by ½.
Stir in some tomato paste or ketchup until it is completely mixed in. This will help thicken it.
Pour in the beef stock and then add in the fresh herbs, salt, and pepper, and stir to combine.
Add the lamb shanks back into the pot, cover, and cook at 350° for about 2 ½ hours or until the meat is gently removed from the bone.
Drain the sauce, discard the vegetables, and cook the sauce for 4-5 minutes or just until it’s thickened up like a thin gravy. It does not need to be thick at all to add a lot of flavor to the dish.
Serve the lamb shanks on top of some creamy parmesan risotto.

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