We had a couple of lamb shanks that needed cooking, and the intention was to make a lamb ragout to have with parpadelle. But had to alter that plan on the fly…
This works just as well for any more robust/tougher cut of meat, like beef shin, or chuck steak. My plan was to have it with pasta, but we ended up planning to head out to sea sooner than anticipated, and so we didn’t want to be boiling water in rolly seas, and needed this to be edible cold or hot. It certainly is NOT a real risotto, but it is reminiscent of one. Just not creamy – it’s more like a stew mixed in with rice so that there wasn’t too much liquid.
- 2 Lamb shanks
- 2 carrots, diced
- 1 onion, diced
- 2 stalks celery, diced
- Oregano, thyme or any other flavourful herb
- 1 Tbs tomato paste
- 125ml white wine
- 500ml stock – chicken or vege
- 1 cup brown rice
This was kind of made up on the fly, and I don’t have exact details, but the principles are here.
Cook shanks in a little oil until they’re well browned.
Set aside, reduce heat and then saute the carrots, onion and celery until softened. Add garlic too if you want. Looking at these photos, that’s what I did too!
Once softened, mix in the tomato paste, white wine and herbs. Cook the wine off. I don’t bother salting this dish as instant stock is pretty salty already, but do add some pepper at this time.
If you are using an ovenproof dish, return the shanks and add the stock and some additional water if needed to cover the meat. If you need to, transfer everything to an ovenproof dish and then put in the oven at 150 degrees for about 3 hours. This works well on the boat, as our oven is not really that hot to start with!
When the meat is falling off the shanks, remove the bones, and cut the meat roughly. Add it back to the pan with the rice. Add more stock or water if needed to have enough for the rice to soak up/cook in. about two cups of liquid to a cup of brown rice. This is what I think I would do normally, but since it has been some time since I took the photos, I’m a little confused. It looks like I must have strained the veggies and meat, and cooked the rice in the remaining liquid on the stove. Either way it should still work!
Once cooked, this dish is pretty good in the fridge until ready to eat.