Braised Lamb Shanks With Mushroom Risotto Recipe

Name: Braised Lamb Shanks With Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 6 None lamb shanks, french trimmed; 3 sticks celery, untrimmed, halved; 1 medium leek, trimmed and halved; 3 stalks fresh rosemary; 3 cloves garlic, bruised; 2/3 cup mixed dried mushrooms; 1 large onion, finely chopped; 1 1/2 cups arborio rice; 1/2 cup dry white wine; 1/2 cup finely grated Parmesan cheese; 2 tbsp butter, chopped

Servings: persons

2 tbsp olive oil
6 None lamb shanks, french trimmed
3 sticks celery, untrimmed, halved
1 medium leek, trimmed and halved
3 stalks fresh rosemary
3 cloves garlic, bruised
2/3 cup mixed dried mushrooms
1 large onion, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup finely grated Parmesan cheese
2 tbsp butter, chopped

1
Heat half the oil in a 6-quart pressure cooker. Cook lamb, in batches, until browned. Remove from cooker.
2
Return lamb to cooker with celery, leek, rosemary, garlic and 4 cups water; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 30 mins.
3
Release pressure using the quick release method; remove lid. Strain over large heatproof bowl; cover shanks to keep warm. Discard vegetables. Reserve 3 1/2 cups cooking liquid; add dried mushrooms.
4
Heat remaining oil in cooker. Cook onion, stirring, until soft. Add rice; stir to coat in onion mixture. Stir in wine and cooking liquid with mushrooms; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 7 mins.
5
Release pressure using the quick release method; remove lid. Let stand, covered, 5 mins or until liquid is absorbed. Stir in Parmesan cheese and butter; season to taste. Sprinkle risotto with a little additional rosemary and grated Parmesan cheese, if desired. Serve with lamb shanks.

995

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tbsp olive oil, 6 None lamb shanks, french trimmed, 3 sticks celery, untrimmed, halved, 1 medium leek, trimmed and halved, and more.

Yes, Braised Lamb Shanks With Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lamb Shanks With Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions