Lamb Shank with Pistachio Risotto
Ingredients
- 125 g Lamb shank
- 1 Carrot
- 5 ml Red wine jus
- 20 g Celery
- 20 g Onion
- 10 g Refined flour
- 5 g Rosemary
- 3 Bay leaf
- 20 ml Oil
- Black pepper & Salt to taste
For Risotto
- 30 g Risotto rice
- 20 g Pistachio paste
- 5 g Chop onion
- 5 g Chop garlic
- 5 g Butter
- 5 g Parmesan cheese
Instructions
- Sprinkle shanks with refined flour, salt and pepper. Heat oil in heavy large pot on medium heat.
- Add onion, carrots, celery and garlic to pot and sauté until it turn golden. Now stir in red wine jus & bay leaf
- Simmer until meat turns soft, about 30 minutes
For Risotto
- Heat the pan, sauté the onion and cook until it turns brown, then add the garlic and sauté it.
- Add the rice and toss to coat add the white wine and stir until it gets absorbed. Then add the vegetable stock and stir until it’s get cooked.
- Once risotto rice cooked finish it with the butter, pistachio paste and parmesan cheese.
Assembling
- Place the lamb shank on a bed of risotto rice
- Place the zucchini on the side of shank
- Pour the jus around the plate and garnish with fresh basil leaves
