Ingredients
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4 lamb shanks, frenched
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1 cup arborio rice
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2 carrots, peeled and diced
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2 stalks celery, trimmed and sliced
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425 g crushed tomatoes or 425 g diced tomatoes
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1 teaspoon mild chili pepper, minced
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2 cups beef stock
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1 cup red wine
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2 teaspoons dried rosemary
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2 garlic cloves, crushed
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water or stock
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2 tablespoons fresh parsley, chopped
Instructions
- Roast lamb shanks at 200 C in a roasting pan for approx 30 minutes.
- Remove shanks from pan and drain fat from pan then add rice. Sprinkle carrots & celery over rice.
- 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).
- Place shanks on top of rice with tomatoes. Cover & cook at 150 C for approx 2 hours.
- Check after an hour or so and add more liquid if necessary.
- Serve garnished with chopped parsley.