Agnello Arosto Recipe
Recipe information
Make Agnello Arosto in just 3h . Slow roasted lamb shank with natural jus over saffron risotto.
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Ingredients
Agnello Arosto Ingredients
Agnello Arosto Directions
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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