Cook2 hrs 30 mins
This is a great one dish meal--you basically throw it all in the oven and it cooks itself. Don't be afraid of the amount of liquid used as a lot evaporates & a lot is soaked up by the rice. You can also add some whole fresh tomatoes to roast alongside the lamb if you like.
- 4 lamb shanks, frenched
- 1 cup arborio rice
- 2 carrots, peeled and diced
- 2 stalks celery, trimmed and sliced
- 425 g crushed tomatoes or 425 g diced tomatoes
- 1 teaspoon mild chili pepper, minced
- 2 cups beef stock
- 1 cup red wine
- 2 teaspoons dried rosemary
- 2 garlic cloves, crushed
- extra wine or water or stock
- 2 tablespoons fresh parsley, chopped
- Roast lamb shanks at 200 C in a roasting pan for approx 30 minutes.
- Remove shanks from pan and drain fat from pan then add rice. Sprinkle carrots & celery over rice.
- Mix chili, garlic, stock, tomatoes, wine & rosemary together and pour over rice. (This mixture could be used as a marinade for the lamb prior to cooking).
- Place shanks on top of rice with tomatoes. Cover & cook at 150 C for approx 2 hours.
- Check after an hour or so and add more liquid if necessary.
- Serve garnished with chopped parsley.
This was wonderful. I only tasted it, because i was on a cooking storm today and needed to use the leftover stewed tomatoes from another recipe before they went bad so took the opportunity. One thing I did do is add "gremolata" the mix of lemonzest, chopped garlic and parsley at the end of the cooking in the sauce. It was rather like ossobucco then with the rice cooked in the pot :) I will be making this again after tomorrows feast of it..that is if i can hold off making a pig of myself at midnight snack!!
The final taste was delicious but had a heap of the rice left over (could have halved that especially for 3 of us), I also added some sliced green beans to the mix to round it off a bit better for a complete meal) and was really surprised at how well the veggies held up and were still just tender and not at all mushy but a little disappointed that the lamb was not more fall of the bone even after 3 hours of cooking and definately keep an eye on it for drying out, I added about a cup of water after the first hour and then another 1/2 cup at 2 hours and let cook a further 1/2 and hour (with lid on in the hope it would pull the lamb of the bone more) as the vegies were a little underdone (that really surprised me), so would consider cooking with lid on for the last hour which I think would produce fall of the bone lamb. Thank you **Mandy**, made for I Recommend and recommended by Marra Mamba.
This was well received by company and my DH loved it too. It was a big success with us all, and DH requested that I make it again when is parents are coming to dinner, so you know he liked it!!! The mix of flavors was wonderful and this deserves more than 5 stars according to my family!