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Braised Lamb Shank with Butternut Squash Risotto, Pancetta, Black Trumpet Mushrooms and Rosemary Jus
Makes 4 servings
*4 lamb hind shanks
*Salt and pepper
*2 oz. vegetable oil
*2 carrots, peeled and roughly cut into 1/2 inch slices
*2 onions, peeled and diced into 1/2 inch pieces
*2 celery stalks, roughly cut into 1/2 inch pieces
*2 leeks, cleaned and sliced into 1/2 inch pieces (white part only)
*1 head garlic, cut in half
*8 sprigs fresh rosemary
*1 gallon Chicken Stock
*2 quarts Lamb Stock
*Butternut Squash Risotto, Pancetta, Black Mushrooms and Rosemary Jus
1Preheat oven to 350 degrees. Season the shanks with salt and pepper. Using a heavy gauge stockpot, heat the oil. Sear the shanks over medium heat until all sides are well browned. Be sure to use a long pair of tongs during the procedure and be very careful when placing the shanks in the pot to avoid getting burned. Remove the shanks from the pot and add carrots, onions, celery and leeks. Cook them over medium heat, stirring to avoid browning, until the onions are translucent. This should take six or seven minutes. Add the garlic and rosemary, return the shanks to the pot and cover with the chicken and lamb stocks. Bring to a boil and place the pot with a lid in the oven for at least 2 1/2 hours. The shanks are ready when the meat is tender or falling off the bone. The integrity of the shanks should remain intact, however.
2About 30 minutes before the shanks are ready, prepare the risotto.
3Using a slotted spoon, remove the shanks from the pot and strain the liquid through a fine chinois or strainer. Let the sauce settle and remove the fat that will have settled on the surface with a ladle.
4Place equal portions of the risotto in four wide bowls. Place one shank in the center of the risotto, top with sauce and serve immediately.
Chef Ted Gidley of Clarke Cooke, Newport, RI.