Roasted Lamb Shanks With Red Wine, Tomato & Garlic Risotto

I remember the first time I attempted lamb shanks. It was a blustery autumn evening, and the aroma of rosemary and garlic wafted through my tiny apartment, promising a comforting and hearty meal. I envisioned tender, fall-off-the-bone lamb nestled in a creamy risotto. The reality? A slightly tough shank and a somewhat watery risotto. But I learned from my mistakes, and this recipe, born from that initial mishap, is now a beloved staple, a testament to persistence and the magic that happens when simple ingredients are treated with care.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Servings: 4
• Dietary Type: Gluten-Free (naturally)

Ingredients

• 4 lamb shanks, frenched
• 1 cup arborio rice
• 2 carrots, peeled and diced
• 2 stalks celery, trimmed and sliced
• 425g crushed tomatoes or 425g diced tomatoes
• 1 teaspoon mild chili pepper, minced
• 2 cups beef stock
• 1 cup red wine
• 2 teaspoons dried rosemary
• 2 garlic cloves, crushed
• Water or stock (for adjusting liquid during cooking)
• 2 tablespoons fresh parsley, chopped

Equipment Needed

• Roasting pan
• Lidded pot or Dutch oven (oven-safe)
• Measuring cups and spoons
• Knife
• Cutting board

Instructions

1. Preheat your oven to 200°C (400°F). Place the lamb shanks in a roasting pan and roast for approximately 30 minutes. This initial roasting helps to brown the shanks and develop deeper flavor.

2. Remove the lamb shanks from the pan and set them aside. Carefully drain any excess fat from the roasting pan. This step prevents the risotto from becoming overly greasy.

3. Add the 1 cup of arborio rice to the pan. Sprinkle the 2 diced carrots and 2 sliced celery stalks evenly over the rice.

4. In a separate bowl or jug, combine the 1 teaspoon minced chili, 2 crushed garlic cloves, 2 cups beef stock, 425g crushed tomatoes (or diced tomatoes), 1 cup red wine, and 2 teaspoons dried rosemary. Mix well. This mixture will form the flavorful base for your risotto.

5. Pour the tomato and wine mixture over the rice, carrots, and celery in the roasting pan. Ensure the rice is mostly submerged in the liquid.

6. Nestle the lamb shanks on top of the rice and vegetables. If you wish, you can add some whole fresh tomatoes to roast alongside the lamb, for extra flavour.

7. Cover the roasting pan tightly with a lid or aluminum foil. Reduce the oven temperature to 150°C (300°F) and cook for approximately 2 hours. The low temperature ensures the lamb becomes incredibly tender and the risotto cooks evenly without burning.

8. After an hour or so, check the liquid level in the pan. If the risotto appears dry, add more water or stock as needed to keep the rice moist. Stir gently to prevent sticking.

9. Once the lamb shanks are fork-tender and the risotto is creamy and the rice is cooked through, remove the pan from the oven.

10. Garnish with the 2 tablespoons freshly chopped parsley before serving.

Expert Tips & Tricks

• Browning is key: Don’t skip the initial roasting of the lamb shanks. This step significantly enhances the depth of flavor in the final dish.
• Adjust the liquid: The amount of liquid needed can vary depending on your oven and the type of rice used. Keep a close eye on the risotto and add more liquid (water or stock) as necessary to prevent it from drying out.
• Gentle stirring: Stirring the risotto occasionally helps to release the starches from the rice, creating a creamy texture. However, avoid over-stirring, as this can make the risotto gluey.
• Spice it up: For a more intense flavor, use a spicier chili pepper or add a pinch of red pepper flakes to the tomato and wine mixture.
• Marinade Option: The tomato, wine, and spice mixture can be used as a marinade for the lamb prior to cooking. Marinate the shanks for at least 2 hours (or overnight) in the refrigerator for even more flavor.
• Bone Broth Boost: Substitute beef broth with bone broth for an extra layer of richness and nutritional value.
• Vegan Alternative: For a similar, plant-based hearty dish, try using large portobello mushrooms in place of lamb shanks, marinated in balsamic vinegar and herbs before roasting. Ensure to use vegetable broth instead of beef stock.

Serving & Storage Suggestions

Serve the Roasted Lamb Shanks with Red Wine, Tomato & Garlic Risotto immediately after cooking, garnished with a generous sprinkle of fresh parsley. The lamb should be incredibly tender, easily falling off the bone, and the risotto should be creamy and flavorful. A simple green salad or steamed vegetables makes a perfect accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the lamb shanks and risotto in a saucepan over low heat, adding a splash of broth or water if needed to prevent drying. You can also reheat it in the microwave, but be careful not to overcook the lamb. Reheating in the oven at a low temperature is also a good option, especially if you want to maintain the texture of the risotto. This dish is not recommended for freezing as freezing can alter the texture of the risotto.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	897 kcal	N/A
Calories from Fat	310 kcal	N/A
Total Fat	34.5 g	53%
Saturated Fat	14 g	70%
Cholesterol	242.1 mg	80%
Sodium	803 mg	33%
Total Carbohydrate	53.4 g	17%
Dietary Fiber	4.9 g	19%
Sugars	2.2 g	8%
Protein	78 g	156%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Replace the lamb shanks with roasted vegetables like eggplant, zucchini, and bell peppers.
• Different Rice: While arborio rice is traditional for risotto, you can experiment with other short-grain rice varieties like carnaroli or vialone nano.
• Herb Variations: Substitute rosemary with thyme, oregano, or a combination of your favorite herbs.
• Wine Substitution: If you don’t have red wine on hand, you can use beef broth or chicken broth with a splash of balsamic vinegar for a similar flavor profile.
• Seasonal Vegetables: Add seasonal vegetables like mushrooms, asparagus, or peas to the risotto for added flavor and texture.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: While the risotto is best served fresh, you can roast the lamb shanks a day ahead and store them in the refrigerator. Reheat them gently before adding them to the risotto.

Q: Can I use diced tomatoes instead of crushed tomatoes?
A: Yes, either crushed or diced tomatoes will work well in this recipe. The diced tomatoes will add a bit more texture to the risotto.

Q: How do I know when the lamb shanks are done?
A: The lamb shanks are done when they are fork-tender and the meat easily pulls away from the bone.

Q: Can I use a different type of wine?
A: A dry red wine like Cabernet Sauvignon, Merlot, or Chianti works best in this recipe.

Q: What if my risotto is too dry?
A: If your risotto is too dry, add more water or stock, a little at a time, until it reaches the desired creamy consistency.

Final Thoughts

I hope this recipe for Roasted Lamb Shanks with Red Wine, Tomato & Garlic Risotto inspires you to create a memorable and comforting meal. This dish is perfect for a cozy night in, a special occasion, or simply a craving for something hearty and delicious. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to try it out and share your feedback. Bon appétit! A crusty bread is an amazing side to soak up the delicious sauce.