Roasted Lamb Shanks With Red Wine,Tomato & Garlic Risotto

• 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
• water or stock
• 2 tablespoons fresh parsley, chopped

1. Roast lamb shanks at 200 C in a roasting pan for approx 30 minutes.
2. Remove shanks from pan and drain fat from pan then add rice. Sprinkle carrots & celery over rice.
3. 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).
4. Place shanks on top of rice with tomatoes. Cover & cook at 150 C for approx 2 hours.
5. Check after an hour or so and add more liquid if necessary.
6. Serve garnished with chopped parsley.

lamb shanks, arborio rice, carrots, stalks celery, tomatoes, chili pepper, beef stock, red wine, rosemary, garlic, water, fresh parsley

Taken from www.food.com/recipe/roasted-lamb-shanks-with-red-wine-tomato-garlic-risotto-219498 (may not work)