Serves 4.
Ingredients:
5 Tbl olive oil, not extra virgin
½ white onion, diced
4 lamb shanks, seasoned with salt and pepper
2 cups Arborio rice
½ carrot, peeled and roughly chopped
2 cups Montemaggiore Syrah
½ yellow onion, peeled and roughly chopped
hot water
½ stick celery, cleaned and roughly chopped
1Tbl Salt
2 cloves garlic, minced
½ cup shredded Asiago cheese
3 sprigs rosemary
3 Tbl butter
3 quarts beef stock
2oz dried porcini mushrooms
10 whole black peppercorns
1 pint chicken stock
10 whole coriander seeds
2 Tbl butter
2 Tbl ground cumin
Procedure:
For the Lamb:
• Heat a 6 quart pot with lid until very hot. Add 3 Tbl. olive oil, and sear the lamb shanks on all sides until golden. Remove lamb and set aside.
• Add carrots, onion, celery, garlic, parsley, and 2 sprigs of rosemary (chopped). Sweat the mirepoix of carrot, onion, and celery (turn heat down low, put tight lid on pot for approximately 10 minutes until vegetables are soft).
• Add lamb shanks and cover with beef stock. Add black peppercorns, coriander seeds, one sprig of rosemary, and ground cumin.
• Put the lid on the pot and place in 300°F oven for 2.5 hours or until fork tender. Remove shanks, and set aside in a foil tent. If desired, remove bone and any fat.
• Strain cooking liquid into a clean pot and reduce to a glaze (until coats the back of a spoon).
• Glaze hot shanks.
For the Risotto:
• Sweat white onion in a high sided sauté pan with 2 Tbl. olive oil. Add Arborio rice and coat with olive oil.
• Add red wine to cover rice and stir. Reduce wine until dry.
• Add hot water to cover rice, add salt, and then reduce water until dry again. Add hot water again just to cover and now taste for tenderness.
• When tender, add Asiago cheese and butter. Stir and add hot water for desired thickness.
For the Porcini Foam:
• Bring chicken stock to a boil, remove from heat, and steep porcinis for 10 minutes. Strain out porcinis and add butter to the liquid.
• Using a hand blender on high, incorporate air in order to create foam.
In the middle of each plate, spoon the ¼ of the risotto then place a lamb shank in the middle of the rice. Drizzle about 2 tablespoons of foam to finish.
Recipe Type: AuthenticIngredients:
5 Tbl olive oil, not extra virgin
½ white onion, diced
4 lamb shanks, seasoned with salt and pepper
2 cups Arborio rice
½ carrot, peeled and roughly chopped
2 cups Montemaggiore Syrah
½ yellow onion, peeled and roughly chopped
hot water
½ stick celery, cleaned and roughly chopped
1Tbl Salt
2 cloves garlic, minced
½ cup shredded Asiago cheese
3 sprigs rosemary
3 Tbl butter
3 quarts beef stock
2oz dried porcini mushrooms
10 whole black peppercorns
1 pint chicken stock
10 whole coriander seeds
2 Tbl butter
2 Tbl ground cumin
Procedure:
For the Lamb:
• Heat a 6 quart pot with lid until very hot. Add 3 Tbl. olive oil, and sear the lamb shanks on all sides until golden. Remove lamb and set aside.
• Add carrots, onion, celery, garlic, parsley, and 2 sprigs of rosemary (chopped). Sweat the mirepoix of carrot, onion, and celery (turn heat down low, put tight lid on pot for approximately 10 minutes until vegetables are soft).
• Add lamb shanks and cover with beef stock. Add black peppercorns, coriander seeds, one sprig of rosemary, and ground cumin.
• Put the lid on the pot and place in 300°F oven for 2.5 hours or until fork tender. Remove shanks, and set aside in a foil tent. If desired, remove bone and any fat.
• Strain cooking liquid into a clean pot and reduce to a glaze (until coats the back of a spoon).
• Glaze hot shanks.
For the Risotto:
• Sweat white onion in a high sided sauté pan with 2 Tbl. olive oil. Add Arborio rice and coat with olive oil.
• Add red wine to cover rice and stir. Reduce wine until dry.
• Add hot water to cover rice, add salt, and then reduce water until dry again. Add hot water again just to cover and now taste for tenderness.
• When tender, add Asiago cheese and butter. Stir and add hot water for desired thickness.
For the Porcini Foam:
• Bring chicken stock to a boil, remove from heat, and steep porcinis for 10 minutes. Strain out porcinis and add butter to the liquid.
• Using a hand blender on high, incorporate air in order to create foam.
In the middle of each plate, spoon the ¼ of the risotto then place a lamb shank in the middle of the rice. Drizzle about 2 tablespoons of foam to finish.
Recipe Author: Chef Paul Smith
Source: http://www.montemaggiore.com/wine/montemaggiore_recipe_book.pdf