Braised Lamb Shank Recipe
with fig and port wine infused demi-glace over butternut squash risotto
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Ingredients
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Braised Lamb Shank
Butternut Squash Risotto
Method
Braised Lamb Shank
- 1
Season the Lamb
Preheat your oven to 325°F (165°C). Season the lamb shanks with salt and black pepper on all sides.
- 2
- 3
- 4
Add Herbs and Liquids
Stir in the fresh thyme, bay leaves, fig preserves, port wine, and beef stock. Bring to a simmer.
- 5
Braise the Lamb
Return the lamb shanks to the pot, ensuring they are submerged in the liquid. Cover with a lid and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
Butternut Squash Risotto
- 6
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer. Keep it warm on low heat.
- 7
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.
- 8
Add the Rice
Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
- 9
Add Squash and Broth
Add the diced butternut squash and a ladle of the warm vegetable broth to the rice. Stir frequently until the liquid is absorbed.
- 10
Continue Adding Broth
Continue adding the broth, one ladle at a time, allowing it to absorb before adding more. Stir continuously for about 18-20 minutes until the rice is creamy and al dente.
- 11
Finish the Risotto
Once the rice is cooked, stir in the grated Parmesan cheese, chopped fresh sage, salt, and black pepper. Adjust seasoning to taste.
