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1
Season the shanks on all sides with the kosher salt and 2 teaspoons of the black pepper.
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2
Put the flour on a large plate.
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3
Dredge the shanks in the flour and shake to remove any excess.
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4
Heat the oil in a Dutch oven or large, heavy pot over high heat.
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5
Add the shanks and sear until well browned on all sides, about 8 minutes.
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6
Transfer the shanks to a platter.
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7
Add the onions, carrots, and celery, and cook, stirring, for 4 minutes.
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8
Add the garlic and cook, stirring, for 1 minute.
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9
Add the wine and cook, stirring, to deglaze the pan, stirring to loosen any brown bits on the bottom and sides of the pan.
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10
Cook until slightly reduced, about 5 minutes.
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11
Return the shanks to the pot and add the stock, bay leaves, and rosemary, and bring to a boil.
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12
Reduce the heat to medium-low, cover with the lid slightly ajar, and simmer until the shanks are tender, 1 hour and 45 minutes to 2 hours, skimming to remove any scum that rises to the surface.
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13
Preheat the oven to 375 degrees F.
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14
Remove the pot from the heat and discard the bay leaves.
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15
Transfer the shanks to a large plate and let rest until cool enough to handle.
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16
Bring the braising liquid and vegetables to a boil.
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17
Reduce the heat to medium-low and simmer until reduced by 1/3 in volume, about 30 minutes, skimming occasionally to remove any scum that rises to the surface.
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18
Remove from the heat.
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19
To make the crust, combine the bread crumbs, Gorgonzola cheese, egg, thyme, salt, and remaining 1/4 teaspoon of black pepper in the bowl of a food processor.
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20
Pulse several times until the mixture resembles wet sand.
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21
Transfer to a medium bowl.
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22
Line a baking dish with foil.
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23
When the shanks are cool, coat each evenly with 2 tablespoons of the Dijon mustard.
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24
Dredge 1 at a time in the Gorgonzola crust, pressing down to adhere about 1/3 cup of the crust to the meat.
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25
Reserve the remaining crust mixture.
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26
Place the shanks in the prepared baking dish and bake until golden brown, 20 to 25 minutes.
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27
Add the remaining crust mixture to the reduced braising liquid and simmer over medium heat for 6 minutes.
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28
Remove from the heat.
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29
With a hand-held immersion blender or in batches in a food processor, puree the mixture on high speed.
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30
Cover to keep warm until ready to serve, and then transfer to a gravy boat or decorative bowl.
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31
Remove the shanks from the oven.
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32
Place a portion of the risotto in the middle of each plate and top with a lamb shank.
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33
Drizzle with the sauce, and pass the remaining sauce at the table.
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34
Serve immediately.
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35
* Chef's Note: To simplify making this dish, you can braise the shanks the day before you want to serve them and refrigerate them overnight.
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36
Remove them from the refrigerator, coat them with the mustard and Gorgonzola Crust, and then roast them until completely warmed through and the crust is golden, about 35 minutes.
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37
Or, you'll find that the shanks are quite delicious simply braised as they are here, without the crust.
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38
Combine the stock, salt, and pepper in a small saucepan and bring to a low simmer over medium heat.
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39
Reduce the heat to low and keep warm.
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40
Heat the olive oil in a medium pot over medium-high heat.
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41
Add 1 tablespoon butter and when foamy, add the shallots and garlic, and cook, stirring, for 2 minutes.
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42
Add the corn and rice and cook, stirring, for 3 minutes.
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43
Add 1/2 cup of the stock and cook, stirring constantly, until it has been absorbed.
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44
Add all of the remaining stock to the risotto, 1/2 cup at a time, and cook, stirring constantly, until the previous amount has been absorbed before adding more.
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45
(This should take 15 to 18 minutes.)
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46
Add the tomatoes, chives, and parsley and cook, stirring, for 1 minute.
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47
Remove from the heat.
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48
Add the cheese and 2 tablespoons butter and stir well.
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49
Adjust seasoning, to taste, and serve immediately.
