Chef Bill Fuller, of the big Burrito Group, is back in the Pittsburgh Today Live kitchen whipping up another delicious recipe!
Casbah Lamb Shanks
4 ea. Elysian Fields lamb Shanks
Salt and pepper
1 C. Chopped onions
½ C. Chopped carrots
½ C. Chopped celery
2 Tbs. Tomato paste
1-2 ea. Bay leaves
5-6 ea. Cloves garlic, peeled
1 C. Full flavored red wine
Chicken Stock, at least a quart
Zest of 1 ea. Lemon and orange
1. Preheat oven to 450°.
2. Select a roasting pan deep enough to hold the shanks and large enough to fit all 4 with a little room in between. Place shanks in a roasting pan and season shanks well with salt and pepper. Place into oven and brown well, 30-40 minutes, turning once.
3. Remove shanks and hold aside. Add carrots, celery, onion, and tomato paste to roasting pan and return to oven.
4. When vegetables are nicely roasted, remove roasting pan from oven and add bay leaves, garlic, and red wine. Return shanks to pan.
5. Add enough chicken stock to mostly cover the shanks. Cover with parchment paper and then tightly with foil.
6. Reduce oven to 325 degrees. Place covered roasting pan back in oven and cook until tender, about 2 hours.
1. Remove shanks gently with slotted spoon to serving casserole. Strain braising liquid into dish.
2. If desired, you can strain the braising liquid into a small pot and reduce over high heat until desired thickness.
3. Spoon risotto onto plates.
4. Sprinkle with orange and lemon zest
Approx. 1 1/2 qt. chicken stock, brought to a boil and kept hot
2 Tbs. Butter
2 Tbs. Olive oil
¼ C. Minced yellow onion
1 C. Arborio rice
2 Tbs. Butter to finish
½ C. Grated Parmesan cheese
1. Heat butter and oil in a wide, heavy pot over low heat. Sweat onions and until soft. Add rice and cook, stirring to coat the grains with butter, until opaque, 3 to 5 min.
2. Add 1/2 C. hot stock and stir until liquid is absorbed. Be careful to stir regularly so the risotto does not scorch.
3. Continue adding stock in this fashion until rice is cooked al dente. Risotto should be a little loose, not soupy.