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BRAISED LAMB SHANK with Butternut Squash Risotto

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2 portions

Medium

180 minutes

Ingredients

  • 2 Quebec lamb shanks
  • 4 garlic cloves, crushed
  • 2 tbsp butter
  • 1/2 cup white wine
  • 1 cup chicken or vegetable broth
 
  • 1/2 butternut squash, peeled and cut into small cubes
  • 3 cups chicken or vegetable broth
  • 3/4 cup 15% cream
  • 2 tbsp butter
 
  • 1 small onion, chopped
  • 4 thyme sprigs
  • 1 cup arborio rice
  • 1/3 cup white wine
  • 3 cups chicken or vegetable broth
  • 1/3 cup grated Pecorino cheese
  • 10 sprigs parsley, chopped
  • Olive oil
  • Salt and pepper

Preparation

  1. Preheat the oven to 350 ° F.
  2. Heat a drizzle of oil in a deep ovenproof skillet over medium high heat.
  3. Season the shanks with salt and pepper. Sear the shanks in the pan 2-3 minutes on each side.
  4. Add the garlic and butter and cook 2-3 minutes. Deglaze with the white wine and bring to boil.
  5. Add the chicken broth and bring everything back to boil. Cover and cook in the oven for 2 hours.
  6. Uncover and cook for another 45 minutes to 1 hour until the meat comes off the bone easily.
 
  1. Heat a drizzle of oil in a saucepan over medium high heat.
  2. Cook the squash cubes 4-5 minutes until lightly browned. Salt and pepper.
  3. Add the chicken broth and bring to a boil. Cook 12-15 minutes until the squash is very tender. Drain.
  4. Mash the squash to a smooth purée with the cream and butter using a mixer. Reserve.
 
  1. Heat a drizzle of oil in a large skillet over medium high heat.
  2. Cook the onion and thyme, 3-4 minutes, until translucent. Add the rice and mix well.
  3. Deglaze with the white wine and cook until almost all evaporated.
  4. Ladle in the broth, stirring occasionally, until the rice is tender and creamy and it has absorbed all the broth.
  5. Add the squash puree to the rice with the Pecorino cheese. Mix and adjust the salt and pepper to taste.
  6. Serve the shanks with the risotto and garnish with parsley and a drizzle of olive oil to taste.
A recipe by Gabrielle Pellerin.