Roasted Lamb Shanks With Red Wine,tomato & Garlic Risotto |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This is a great one dish meal-you basically throw it all in the oven and it cooks itself. Don't be afraid of the amount of liquid used as a lot evaporates & a lot is soaked up by the rice. You can also add some whole fresh tomatoes to roast alongside the lamb if you like. Ingredients:
4 lamb shanks, frenched |
1 cup arborio rice |
2 carrots, peeled and diced |
2 stalks celery, trimmed and sliced |
425 g crushed tomatoes or 425 g diced tomatoes |
1 teaspoon mild chili pepper, minced |
2 cups beef stock |
1 cup red wine |
2 teaspoons dried rosemary |
2 garlic cloves, crushed |
extra wine or water or stock |
2 tablespoons fresh parsley, chopped |
Directions:
1. Roast lamb shanks at 200 C in a roasting pan for approx 30 minutes.
2. Remove shanks from pan and drain fat from pan then add rice. Sprinkle carrots & celery over rice.
3. Mix chili, garlic, stock, tomatoes, wine & rosemary together and pour over rice. (This mixture could be used as a marinade for the lamb prior to cooking).
4. Place shanks on top of rice with tomatoes. Cover & cook at 150 C for approx 2 hours.
5. Check after an hour or so and add more liquid if necessary.
6. Serve garnished with chopped parsley.
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