Braised lamb shank with mint gremolata, saffron risotto, and butter asparagus.
 
Serving portion: 4

Braised lamb
Ingredients
2 tablespoons extra-virgin olive oil divided
4 - lamb shanks trimmed of excess fat (average of 400g per shank)
1 large white onion diced (300g)
6 cloves garlic minced (15g)
2 large carrots diced (200g)
1 pinch coarse salt and freshly ground pepper
1/4 cup flour (60g)
2 cups beef stock (18oz)
1 1/2 cups red wine (10oz)
2 tablespoons tomato paste (94g)
1 teaspoon fresh rosemary finely chopped (1.4g)
2 tablespoons fresh parsley finely chopped (4g)
2 bay leaves (4g)
 
Instructions
Preheat oven to 350°F (175°C).
Wash and pat dry lamb shanks with paper towel.
Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear shanks in the hot oil until browned on all sides
Transfer to a plate, tent with foil to keep warm, set aside.
To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
Add stock, wine, puree, tomato paste, and herbs. Bring to a simmer on the stove.
Cover, transfer to lower part of the oven and cook for 3 hours, or until the meat is fall apart tender
Gently transfer the shanks onto a plate; tent to keep warm.
Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.
OPTIONAL: skim off any additional fat which rises to the surface.
You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
*If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. (See notes about thickening.)
Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
 
Mint gremolata
Ingredients
1 clove garlic (5g)
Zest of 1 lemon
1/4 tsp. salt
½ cup Parsley (8g)
1/2 c. loosely packed mint leaves (8g)

Instructions:
Mix all ingredients together
 
Saffron Risotto
Ingredients
1 ½ cups arborio rice (300g)
2 shallots finely chopped (96g)
~ 1 teaspoon saffron (0.3g)
1½ cup white wine (12oz)
3 ¼ cups chicken stock good quality (800ml)
1 cup Parmesan freshly grated (100g)
1 tablespoon olive oil
Salt and pepper to taste
Butter (40g)
 
Instructions
Keep the chicken stock warm in a saucepan and get a ladle ready
Add olive oil to a large pan/skillet on a low-medium heat then add the chopped shallots. Sauté the shallots until translucent but not browned.
Add the rice and stir to coat the grains in the oils then add the wine. Simmer for 2 minutes then add 1 ladleful of chicken stock.
Let the rice absorb the chicken stock whilst constantly stirring when it’s almost absorbed all of it add another ladle of stock, continue with the same process.
When you only have only 2 ladle full of stock left add the saffron then continue until all the stock is gone. As you stir the saffron will get deeper in color.
Season with a generous pinch of salt and add butter and the parmesan.
 
Butter Poached Asparagus
Ingredients
A bunch of asparagus, hard part of stalks cut off (300g)
1 teaspoon of minced shallots (30g)
2 tablespoons of butter (40g)
sea salt and black pepper to taste
juice of 1 lemon
 
Instructions:
Heat a large sauté pan over medium heat. Add butter. When butter hot, add shallots, turn heat to low and fry until fragrant.
Add asparagus, cover with a tight-fitting lid (important -if lid isn't tight, the steam escapes, you can try using a thin dishtowel under lid and fold ends up over the top of the lid to create a nice seal).
Cook on low for 10-12 minutes, depending on how soft you like your asparagus. If your asparagus can't all fit in one layer in your pan, stir a couple of times during the cooking process.
If it looks like the pan needs more butter, feel free to add another tablespoon in, or just throw in a tablespoon of water.
When cooked to your liking, remove asparagus, pour the butter/shallot/garlic mixture over, sprinkle with sea salt, black pepper and lemon juice