Agnello Arrosto Recipe

Cooking Instructions

1. 1

   Prepare the Lamb

   Preheat the oven to 325°F (165°C). In a large oven-safe pot, heat olive oil over medium-high heat. Season the lamb shanks with salt and black pepper and sear them in the pot until browned on all sides. Remove and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add chopped onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.

3. 3

   Deglaze the Pot

   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for a few minutes.

4. 4

   Add Broth and Herbs

   Return the lamb shanks to the pot. Add beef broth and fresh rosemary. Bring to a gentle simmer.

5. 5

   Slow Roast

   Cover the pot and transfer it to the preheated oven. Roast for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.

6. 6

   Prepare Saffron Risotto

   In a separate pot, heat 4 cups of chicken broth. In another pan, melt 2 tablespoons of butter and add 1 cup of Arborio rice, stirring until the rice is lightly toasted. Gradually add the hot broth, stirring constantly. Once absorbed, add a pinch of saffron and continue cooking until the rice is creamy and al dente.

7. 7

   Serve

   Plate the saffron risotto and top with the slow-roasted lamb shank. Spoon some natural jus over the top and garnish with additional fresh rosemary if desired.