Roasted Lamb Shanks with Red Wine, Tomato & Garlic Risotto

There’s a primal satisfaction that comes from a dish where the oven does most of the heavy lifting, and the aromas that fill your home as it cooks are a promise of the feast to come. I remember the first time I tackled this recipe, the lamb shanks were a beautiful deep crimson, and the kitchen was already beginning to sing with the scent of rosemary and red wine. It felt like a culinary hug, a dish that was both comforting and sophisticated, perfect for a Sunday supper or a special occasion where you want to impress without being chained to the stove. The way the lamb becomes impossibly tender, falling off the bone into a bed of creamy, tomato-infused risotto… it’s truly a symphony of textures and flavors.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Servings: 4
• Yield: 1 dish
• Dietary Type: Not specified

Ingredients

Here’s what you’ll need to create this magnificent dish:

• 4 lamb shanks, frenched (this means the bone is cleaned of excess meat and fat, presenting beautifully)
• 1 cup Arborio rice
• 2 medium carrots, peeled and diced
• 2 stalks celery, trimmed and sliced
• 425 g crushed tomatoes (or 425 g diced tomatoes, for a chunkier texture)
• 1 teaspoon mild chili pepper, minced (adjust to your spice preference)
• 2 cups beef stock, plus extra if needed
• 1 cup red wine (a Cabernet Sauvignon or Merlot works wonderfully here)
• 2 teaspoons dried rosemary
• 2 garlic cloves, crushed
• Water or stock, as needed for the risotto
• 2 tablespoons fresh parsley, chopped, for garnish

Equipment Needed

This recipe is remarkably straightforward in terms of equipment. You’ll need:

• A large, oven-safe roasting pan (big enough to hold the lamb shanks comfortably, with room for the risotto underneath)
• A measuring cup
• A cutting board and knife for prep
• A saucepan or pot if you need to warm the stock
• A spoon for stirring
• Aluminum foil for covering

Instructions

Let’s bring this delicious meal to life, step by step:

1. Preheat your oven and prepare the lamb: Preheat your oven to 200°C (400°F). Place the lamb shanks in your roasting pan.
2. Initial Lamb Roast: Roast the lamb shanks at 200°C (400°F) for approximately 30 minutes. This initial high heat helps to sear the exterior and begin the tenderization process.
3. Drain Fat and Add Rice: Carefully remove the lamb shanks from the roasting pan. Pour off and discard any rendered fat from the pan – you don’t want an overly greasy base for your risotto.
4. Layer the Vegetables: Add the Arborio rice directly into the warm roasting pan, over the residual meat juices. Sprinkle the diced carrots and sliced celery evenly over the rice.
5. Create the Risotto Base: In a separate bowl or jug, combine the crushed tomatoes (or diced tomatoes), minced mild chili pepper, beef stock, red wine, dried rosemary, and crushed garlic cloves. Mix these ingredients together thoroughly. This flavorful liquid will be the foundation of your risotto.
6. Combine and Cover: Pour this aromatic liquid mixture over the rice, carrots, and celery in the roasting pan.
7. Return Lamb to Pan: Gently place the seared lamb shanks back into the roasting pan, nestling them on top of the rice mixture. Ensure the lamb is partially submerged in the liquid.
8. Low and Slow Cooking: Reduce the oven temperature to 150°C (300°F). Cover the roasting pan tightly with aluminum foil.
9. The Long Simmer: Cook in the preheated oven for approximately 2 hours. This slow, gentle cooking time is crucial for the lamb to become incredibly tender and for the rice to absorb the rich flavors, transforming into a creamy risotto.
10. Check and Adjust Liquid: After about an hour and a half to two hours of cooking, carefully remove the foil and check the risotto. If it appears dry or the rice is not yet tender, add more water or stock as needed. The goal is for the rice to be cooked through and the liquid to be mostly absorbed, creating a luscious, creamy consistency. Continue cooking, covered or uncovered, until the rice is al dente and the lamb is falling off the bone. The total cooking time for this stage should be around 2 hours.
11. Rest and Garnish: Once the lamb is fall-apart tender and the risotto is perfectly creamy, remove the pan from the oven. Let it rest for about 5-10 minutes before serving. This allows the flavors to meld and the risotto to settle.
12. Serve: Garnish generously with the chopped fresh parsley. Serve the tender lamb shanks directly from the pan, spooning the rich, flavorful risotto alongside.

Expert Tips & Tricks

• Frenched Shanks for Presentation: While not strictly necessary for flavor, having your lamb shanks frenched makes for a more elegant presentation. If yours aren’t frenched, don’t worry; the taste will be just as magnificent.
• Wine Choice: The red wine adds depth and complexity. Don’t be tempted to skip it, but if you must, use an equal amount of good quality beef stock. However, the wine truly elevates the dish.
• Rice Matters: Arborio rice is essential for risotto due to its high starch content, which creates that characteristic creamy texture. Other short-grain rice varieties might work, but Arborio is the gold standard.
• Liquid Management: The amount of liquid specified is a guideline. Ovens vary, and the evaporation rate can differ. It’s important to check and add more liquid if the risotto looks too dry during the cooking process. The rice should be tender but not mushy, with a beautiful creamy consistency.
• Broth Temperature: While not explicitly stated, it’s always a good practice to warm your stock before adding it to the risotto. This prevents cooling down the cooking process and helps the rice cook more evenly.

Serving & Storage Suggestions

This dish is a complete meal in itself, but it pairs beautifully with a simple green salad tossed with a light vinaigrette to cut through the richness. A crusty bread is also a welcome accompaniment for sopping up any leftover risotto.

For storage, allow the dish to cool completely. It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven, adding a splash of water or stock if the risotto seems a little dry. While freezing is possible, the texture of the risotto might change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	897.1 kcal	N/A
Calories from Fat	N/A	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 can vary based on specific ingredients used.

Variations & Substitutions

• Vegetarian Option: For a vegetarian take, omit the lamb shanks and use vegetable stock. You could add hearty root vegetables like parsnips or sweet potatoes to the risotto for extra substance and flavor.
• Herbal Notes: While rosemary is classic, thyme or a sprig of fresh oregano can also be lovely additions to the braising liquid.
• Spicy Kick: If you enjoy more heat, increase the amount of minced chili pepper or add a pinch of red pepper flakes to the liquid mixture.
• Tomato Texture: For a smoother risotto, you can use a good quality passata instead of crushed or diced tomatoes.

FAQs (Frequently Asked Questions)

Q: Why do lamb shanks need to be cooked for such a long time?
A: Lamb shanks are a tougher cut of meat with a lot of connective tissue. Slow, moist cooking breaks down this tissue, rendering the meat incredibly tender and succulent.

Q: Is it okay to use a different type of rice for the risotto?
A: While Arborio is ideal for its creamy texture, if you absolutely cannot find it, try another short-grain Italian rice like Carnaroli or Vialone Nano. Avoid long-grain rice, as it won’t produce the desired creaminess.

Q: Can I prepare this dish ahead of time?
A: The lamb shanks can be roasted separately a day in advance. Reheat them gently in some stock or the sauce before adding them to the risotto at the end of its cooking time. The risotto itself is best enjoyed fresh, but leftovers can be made.

Q: My risotto seems a bit too soupy. What can I do?
A: If your risotto is too liquidy, you can try to cook it uncovered for a few extra minutes on a lower heat to allow some of the excess moisture to evaporate. Stirring more frequently can also help it thicken.

Q: How do I know when the lamb shanks are done?
A: The lamb shanks are done when the meat is incredibly tender and easily pulls away from the bone with a fork. It should be almost falling apart.

Final Thoughts

This Roasted Lamb Shanks with Red Wine, Tomato & Garlic Risotto is more than just a meal; it’s an experience. It’s about gathering around the table, savoring deeply comforting flavors, and sharing a dish that speaks of care and dedication. I encourage you to embrace the simple elegance of this recipe, to let the aromas fill your kitchen, and to enjoy every rich, tender bite. It’s a testament to how humble ingredients, treated with time and patience, can create something truly extraordinary. Serve it with a robust red wine that echoes the one used in the dish, perhaps a Tempranillo or a Chianti Classico, and let the evening unfold beautifully.