Roasted Lamb Shanks with Red Wine Tomato Garlic Risotto

Indulge in the rich, comforting flavors of Roasted Lamb Shanks with Red Wine Tomato Garlic Risotto—a dish that marries tender, fall-off-the-bone lamb with a creamy, flavor-packed risotto. Slow-braised in a fragrant medley of red wine, garlic, and herbs, the lamb shanks achieve unparalleled depth and succulence. The risotto, prepared with Arborio rice and infused with the braising liquid, crushed tomatoes, and Parmesan cheese, offers a silky texture and a burst of savory goodness. Perfectly balanced with hints of rosemary and thyme, this elegant yet hearty dish is ideal for special occasions or a dinner that demands a touch of sophistication. Serve with a garnish of fresh parsley for a splash of color and a finishing touch of freshness.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 lamb shanks
• 4 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 large yellow onion, diced
• 6 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cups red wine
• 2 cups canned crushed tomatoes
• 3 cups chicken or beef stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 3 tablespoons butter
• 1.5 cups arborio rice
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons parsley, chopped (optional garnish)

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Season the lamb shanks generously with salt and black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until golden brown, about 4-5 minutes per side. Remove the shanks and set them aside.

Step 4

In the same pot, add the remaining 2 tablespoons of olive oil. Sauté the diced onion, garlic, carrots, and celery until softened, about 5-7 minutes.

Step 5

Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Allow the wine to reduce by half, about 5 minutes.

Step 6

Stir in the crushed tomatoes, chicken or beef stock, rosemary, and thyme. Return the lamb shanks to the pot and ensure they are partially submerged in the liquid.

Step 7

Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb shanks for 2.5-3 hours, until the meat is tender and falling off the bone. Check occasionally and add more stock if needed.

Step 8

About 30 minutes before the lamb is done, start preparing the risotto. Heat 1 tablespoon of butter in a large pan over medium heat.

Step 9

Add the arborio rice to the pan and toast it for 2-3 minutes, stirring frequently, until it becomes slightly translucent around the edges.

Step 10

Start adding the reserved braising liquid from the lamb shanks into the rice, one ladleful (about 1/2 cup) at a time, stirring constantly until the liquid is absorbed before adding more.

Step 11

Once the rice is nearly al dente, stir in 1 cup of the softened tomatoes from the braising sauce, along with an additional tablespoon of butter and the Parmesan cheese. Taste and season with salt and black pepper as needed.

Step 12

Remove the lamb shanks from the oven. Serve each shank on a plate with a generous portion of the red wine tomato garlic risotto on the side. Garnish with chopped parsley if desired and enjoy!

Nutrition Facts

Serving size	(3852.0g)

Amount per serving	% Daily Value*
Calories	3129.2

Total Fat 163.0g	0%
Saturated Fat 60.8g	0%
Polyunsaturated Fat 6.4g
Cholesterol 558.7mg	0%
Sodium 9498.5mg	0%
Total Carbohydrate 172.5g	0%
Dietary Fiber 21.1g	0%
Total Sugars 42.0g
Protein 152.6g	0%

Vitamin D 6.7IU	0%
Calcium 1022.7mg	0%
Iron 24.9mg	0%
Potassium 5407.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 22.1%

Carbs: 24.9%