Lamb Shanks Milanese
This recipe is a variation of the classic Osso Bucco Milanese, which is traditionally made with veal shanks.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 3:55 hours
4 Karoo lamb shanks
100 g stone-ground flour
50 g butter
4 carrots, peeled and diced
1 large onion, peeled and diced
3 celery sticks, diced
3 cloves garlic, crushed
350 ml dry white wine
450 g tin whole peeled tomatoes
2 sprigs rosemary
1 bay leaf
250ml chicken, beef or vegetable stock
sea salt and black pepper
125 ml dry white wine
½ tsp saffron threads
6 Tbsp unsalted butter
1 onion, very finely diced
250 g Arborio risotto rice
½ C grated Grana Padano
5 C chicken stock, warm
Preheat the oven to 160°C.
Season the flour well in a small tray; roll the shanks in the flour, coating very well.
Place a large casserole on medium heat and melt the butter. Brown the shanks on all sides; remove from the casserole once browned and set aside.
Add the carrot, onion, celery and garlic to the casserole dish and sweat off for 5 minutes.
Use the white wine to de-glaze the pan and bring to a boil.
Break tinned tomatoes in your hand and add to the casserole. Add the bay leaf and rosemary sprigs.
Using a fine grater, such as a microplane, zest the orange straight into the liquid. Squeeze the juice of the orange into the dish.
Add the lamb shanks back into the casserole and ensure they are just covered in the sauce. Add a touch of stock to top up if needed and bring back to a light simmer.
Place the lid on the casserole and transfer to the oven for 3 hours, or until the shanks are soft and tender.
Soak the saffron in the white wine and allow to stand for about 30 minutes.
Place a large, heavy-based saucepan on a medium heat, melt a tablespoon
of butter and cook the onion until soft and translucent.
Add the rice and cook over a medium heat for 3 minutes.
Add the saffron wine and turn the heat up a little. Once almost all the wine has evaporated, add a ladle of warm chicken stock – stirring regularly. Add another ladle of stock and keep cooking, stirring and adding stock until the rice is al dente, but not raw and grainy – taste as you go. Once you are happy with the rice, turn the heat right down and stir in the cheese.
Add a touch of stock if needed and gently fold in the rest of the butter. Taste and adjust seasoning – if you used salted butter, ensure you do not over-season the risotto.
*Note: If you like to keep things very traditional and rather rich, replace one third of the butter in the risotto with bone marrow – simply soak the marrow bones in water for an hour – push marrow out of the bone and melt into the saucepan at the beginning when frying the onion.