Braised Texas Hill
Provincial Lamb Shanks
Roast Vegetable Risotto
Seasoned Broccolini
Pan Roasted Tomatoes
Grilled Squash Rosemary Garnish
By
Executive Chef Thomas G. Ciapi


lamb


Tender

This excellent Provincial Lamb Shanks recipe was given to us by Chef Ciapi from the GreenRidge at Buckner Villas in Austin, Texas. These tender lamb shanks, with its rich sauce, will literally melt in your mouth.

Chef Ciapi serves these shanks with a delicious vegetable risotto which is accompanied by broccolini, tomatoes and squash. This combination of flavors enhance an already excellent dish.

Serve these Provincial Lamb Shanks with a nice bold red wine and a crusty loaf of warm Italian bread.

INGREDIENTS

For the Lamb Shanks

  • 2 14oz. lamb shanks
  • 1 small white onion, large dice
  • 10 Shitake mushrooms, cut into quarters
  • 1 teaspoon of fresh chopped of garlic
  • 2oz. paysanne cut carrots
  • 1 stalk trimmings fresh rosemary
  • 1 cup fresh made demi glace
  • 1 pint house merlot or red zinfandel
  • 2 cups water
  • 2 oz. olive oil
  • 1 teaspoon season rub, sea salt, pepper combined

    PREPARATION

  • Season the lamb shanks with season rub.
  • Sear of lamb shanks in olive oil in braiser sauté pan browning off shanks until golden brown. Five to Eight Minutes.
  • Add onions, carrots, mushrooms, rosemary, and garlic to shanks, and produce a fond with the added ingredients.
  • Add and deglaze pan with wine, add water, and reduce on low simmer.
  • Cook lamb shanks approx. 3 hours.
  • Keep reducing, pull shanks out, and add demi glaze.
  • Reduce until sauce ladles the back of a spoon.
  • Strain, save vegetables from sauce, and strain sauce.
  • Sauce will be served underneath shank while vegetable can be arranged on the plate.
  • This procedure can also be done in a pressure cooker, but tradition method is ideal.

    INGREDIENTS

    For the Roasted Vegetable Risotto

  • 4 oz. Arborio rice, uncooked
  • 6 oz. marinated, grilled vegetables, small dice
  • 2 oz. Texas goat cheese
  • 12 oz. water
  • 1/2 teaspoon salt and pepper
  • 1 oz. heavy whipping cream
  • 1/2 oz. clarified butter

    PREPARATION

  • In sauce pan add the Arborio rice with clarified butter.
  • Add the water and season. Cook Arborio for 10 to 12 minutes.
  • Add your marinated grilled vegetable to the mixture. I tend to grill peppers, red onions. yellow squash, zucchini squash, and carrots for an array of vegetables.
  • Stir until risotto is clear of liquid.
  • Add cream, and goat cheese.
  • Hold for Service.

    INGREDIENTS

    For the Seasoned Broccolini

  • 6 oz. broccolini
  • 1 pinch seasoning

    PREPARATION

  • blanch and shock Broccolini
  • Add seasoning
  • Steam and hold for service.

    INGREDIENTS

    For the Seasoned Tomatoes

  • 3 Each cherry tomatoes skinned
  • 1 Pinch Seasoning

    PREPARATION

  • Blanch and shock tomatoes
  • Add seasoning
  • Steam and hold for service.

    Serves 2 people

    For more information about Chef Ciapi visit him at Thomas Ciapi.com


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