Agnello Arosto Recipe

Prepare the Lamb

Preheat the oven to 160°C (320°F). Season the lamb shanks with salt and black pepper. In a large oven-safe pot, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until browned.

Add Aromatics

Add the garlic cloves, rosemary, and thyme to the pot. Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer for a few minutes.

Slow Roast the Lamb

Add the beef stock to the pot, ensuring the shanks are mostly submerged. Cover the pot and transfer it to the oven. Roast for 2 to 2.5 hours, or until the lamb is tender and easily pulls away from the bone.

Prepare Saffron Risotto

In a separate saucepan, heat 1 liter of water and infuse the saffron threads. In another pot, melt butter and sauté the chopped onion until translucent. Add the arborio rice and stir until coated with butter.

Cook the Risotto

Gradually add the saffron-infused water to the rice, one ladle at a time, stirring continuously until the liquid is absorbed. Repeat until the rice is creamy and al dente, about 18-20 minutes. Stir in grated parmesan cheese and season with salt and pepper.

Serve

Plate the saffron risotto and top with the slow-roasted lamb shank. Drizzle with some of the natural jus from the pot. Enjoy your Agnello Arosto!