CookWithJames » RISOTTO MILANESE WITH BRAISED BABY LAMB SHANKS

RISOTTO MILANESE WITH BRAISED BABY LAMB SHANKS

May 13th, 2009

Risotto is one of those dishes that–while not hard to make–requires the full attention of the cook. Almost all risottos start out the same way and the technique of adding a bit of liquid every few minutes during the cooking period is the traditional method. Here is how I like to make risotto in the Spring when beautiful baby lamb is readily available.

Ingredients (serves 6-8):

-2 cups best quality Carnaroli rice from Italy (it’s important that it’s “Carnaroli”)

-Salt

-Extra virgin olive oil

-1 generous pinch of saffron threads (not powder)

-1 small bunch of Spring onions, finely chopped (or 1 shallot)

-1 small bunch of Spring garlic, finely chopped (or 2 cloves of regular garlic)

-8-10 cups chicken stock (see below for instructions)

-Parmigiano Reggiano

-2 tablespoons of unsalted butter

-1 cup of dry white wine

-6 milk-fed Spring lamb shanks

-1 bunch of fresh oregano or marjoram

In a large heavy bottomed sauce pan add 2 tablespoons of olive oil over high heat. Add the onions or shallots to the pot. Salt the onions and lower the heat and sweat them for 1 minute (add more oil if they start to brown). Add the rice to the pot and stir through for 20-30 seconds. Add the wine and saffron threads and turn up the heat to medium high.

Stir the risotto occasionally, every 20-30 seconds, never taking your eyes from it completely. Once the white wine has mostly evaporated begin adding–one ladle at a time–the chicken broth (see below instructions for creating your simple chicken stock). Keep the risotto moist and just covered with liquid. Continue stirring and ladling until the risotto is cooked through and al dente, approximately 20-25 minutes. When your shanks are done (see below) add in the butter, salt to taste and Parmigiano Reggiano.

CHICKEN STOCK

In a large sauce pan add a couple of carrots (chopped in half), an onion (chopped in half) 2 celery stalks (chopped in half), 1 whole garlic clove and 1 chicken leg. Fill with cold water, bring to a boil, lower the heat and cook for 90 minutes until you have a nice stock. Skim off any fat that rises to the surface.

LAMB SHANKS

To prepare the lamb lay them on a platter and allow them to come to room temperature for one hour. Salt them aggressively on both sides. In a large Dutch oven heat 3 tablespoons of extra virgin olive over high heat until almost smoking. Brown the shanks in batches on both sides until deep dark golden brown. Set aside on a platter.

Discard any excess fat from the Dutch oven–leaving all the browned bits–and add 2 tablespoons of extra virgin olive oil. Add your onions, garlic, & oregano/marjoram (or whatever fresh herbs you have laying around) to the pan. Salt and sweat for 3-4 minutes or until translucent. Add the lamb shanks back in and add the wine. Bring to a boil and allow the wine to mostly burn off (5-7 minutes).