For the Lamb:
• 4 lamb shoulder chops
• 1 tablespoon of olive oil
• 3 sliced carrots
• 1 sliced yellow onion
• 4 sliced celery stalks
• 6 garlic cloves
• 12-15 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 small bunch of parsley
• 3 tablespoons of tomato paste
• 2 cups of red wine
• 32 ounces of beef stock
• Kosher salt and fresh cracked pepper
For the Risotto:
• 2 tablespoons of unsalted butter
• 2 cups of Arborio rice
• 2 cups of chardonnay
• 64 ounces of chicken stock
• 1 cup of grated parmesan cheese
• 1 cup of heavy whipping cream
• Kosher salt and fresh cracked pepper.
1. Preheat the oven to 300°.
2. Lamb: Season the lamb on all sides with salt and pepper and sear them until golden brown in a large pot with olive oil over high heat. Once brown remove them from the pot and set aside.
3. Next, add all of the vegetables and herbs into the pot and caramelize, about 15 minutes.
4. Add in the tomato paste and stir until combined and cook for a further 3 to 4 minutes. Deglaze with red wine and cook until it becomes very thick and incorporated into the mixture.
5. Add in the stock followed up by adding in the lamb shanks. Place a lid over the pot and cook in the oven at 300° for 2 hours (Depending on the total weight of your chops. For 2lbs I braise them for 2 hours). Remove them from the pot and strain the vegetables and serve with the remaining liquid (Sometimes I leave the veggies).
6. Risotto: Melt the butter over medium heat in a large pot and add in the onions and caramelize, about 20 minutes.
7. Next, add in the rice and toast for 2 to 3 minutes before deglazing with white wine.
8. Stir the rice constantly until the rice has absorbed the wine and add in 8 ounces of chicken stock at a time while continuing to stir until the liquid is absorbed. Repeat the process until the risotto is al dente or slightly crunchy.
9. Fold in the Parmesan cheese, whipping cream and season with salt and pepper until combined. Keep warm.
10. Serve the lamb over a bed of risotto.