- 250 gram lamb shank
- 50 grams of olive oil
- 2 bay leaves
- 2 grams of black pepper
- 2 grams salt
- 2 grams of rosemary
- 10 ml. soy sauce
- 5 grams of powdered sugar
- 120 gram risotto rice
- 30 grams porcini mushroom
- 30 grams of culture mushroom
- 5 grams of butter
- 350 ml. hot vegetable juice
- 10 grams of cream
- 5 grams of powdered parmesan cheese
- 50 grams of ground glace sauce
For the service:
The lamb shank which is kept in the marination mixture prepared for a short time for 24 hours is soft when cooked in the oven for a long time at low temperature. Take care to add the risotto rice, which is in hot condition, little by little. Risotoy, stir the starch and mix it in the same direction for consistency. Use Risotto rice (Arborio) without washing.
How is it prepared?
The lamb pearl with the bone and oily parts removed; keep it for a day to further enhance its flavor in the refrigerator in the combination of olive oil, freshly ground black pepper, bay leaf, rosemary, soy sauce and powdered sugar.
Cook your lamb pearl for 60 minutes in a preheated 160 degree oven covered with aluminum foil.
Continue baking for 60 minutes at low temperature, the lamb pearl that you picked up the foil on the end of the hourly wren.
For Risotto; melted butter in a separate pan. Add porcini and cultured mushrooms, risotto rice, and sauté in small pieces for about 2-3 minutes.
Add a small portion of the hot vegetable juice, which is in the boil, to pull the rice.
Continue to add vegetable juice to the risotto you have cooked by stirring to release the starch.
Finally, add the cream and powdered parmesan cheese to the thick rice.
The last time you mix it up, take the risottoy on the smokehouse to the service bar.
Place the lamb chopped in the middle of the risotto and serve hot glace sauce.
You can prepare lamb shank recipe without preparing risotto.