Braised Lamb Shank
Braised Lamb Shank
Herd and Grace
15 minutes
3 hours
Make dinner unforgettable with our Braised Lamb Shank and Root Vegetable Risotto! Featuring slow-braised, fall-off-the-bone tender lamb served over creamy Arborio risotto with seasonal root vegetables. Finished with a rich red wine jus, this comforting yet elevated dish is perfect for a special occasion or a cozy night in.
Ingredients
For the Lamb Shank Braise
- Lamb shank – 1 piece
- Yellow onion – ¼ cup, medium dice (40g)
- Carrot – ¼ cup, medium dice (30g)
- Celery – ¼ cup, medium dice (30g)
- Turnip – 2 tbsp, diced (20g)
- Parsnip – 2 tbsp, diced (20g)
- Tomato paste – 1 tbsp (15g)
- Red wine – ¾ cup (180ml)
- Beef stock – 1½ cups (360ml)
- Olive oil – 1 tbsp (15g)
- Kosher salt & black pepper – to taste
- Bay leaf – 1
- Fresh thyme – 1 sprig
For the Risotto
- Arborio rice – ½ cup (100g)
- Yellow onion – 1 tbsp, finely diced (10g)
- Olive oil or butter – 1 tbsp (15g)
- Vegetable or light beef stock – approx. 2 cups (475ml), hot
- Turnip, carrot, parsnip – ¼ cup total, small dice (40g)
- Salt – to taste
- Parmesan (optional) – 1 tbsp, grated (7g)
Directions
Braise the Lamb Shank (Can be done ahead)
Season lamb shank with salt and pepper.
Sear in olive oil until browned; set aside.
Sauté onion, carrot, celery, turnip, and parsnip until caramelized.
Stir in tomato paste, deglaze with red wine, and reduce by half.
Return shank, add beef stock, bay leaf, and thyme; cover and braise at 325°F (160°C) for 2½–3 hours until tender.
Strain and reduce liquid into a red wine jus.
Prepare the Risotto
Heat oil or butter in a sauté pan, sweat onion until translucent
Toast Arborio rice, then gradually add hot stock while stirring.
Add diced root vegetables after 5 minutes; cook until al dente (~16–18 minutes).
Finish with butter or Parmesan, and season to taste.
Plating
Place risotto in the center of a shallow bowl or plate.
Nest the braised lamb shank on top or to the side.
Spoon red wine jus over the lamb and risotto.
Garnish with micro herbs, crispy shallots, or gremolata oil for added texture.