Braised Lamb with a Garlic & Mascarpone Risotto
PREP
45 minutes
TOTAL
3 hours
INGREDIENTS
For the lamb
-
1
Medium Red Onion (Chopped into quarter and sliced 2cm thick)
-
3
cloves of garlic (skin on)
-
8
Baby vine tomatoes
-
2 tbsps
Redcurrant `jelly
-
185 ml
Red Wine
-
200 ml
Strong lamb stock
-
2
Sprigs of rosemary
-
500 g
Diced lamb leg
-
2 tbsps
Thyme (rubbed into the lamb)
-
Salt and pepper to taste (rubbed into the lamb)
For the risotto
-
25 ml
olive oil
-
2
Shallots (finely diced)
-
250 g
Risotto Rice
-
3 Heaped tablespoon
Unsalted Butter
-
185 ml
White wine
-
1 litre
Chicken Stock (you can use veg stock if you want)
-
4
Garlic cloves crushed
-
75 g
Grana Padano/Parmesan
-
1.5 Heaped tablespoon
Mascarpone
-
Bunch of parsley finely chopped
For the lamb....
- Pre heat your oven to 180℃
- Season the lamb with the salt, pepper and thyme
- Add all other ingredients to a roasting dish
- Mix it through to cover and incorporate everything
- Add the lamb on top, pushing it down slightly to ensure its submerged in the stock and wine mix
- Cover over fully with a lid or tin foil ensuring there are no gaps
- Place in the centre of the oven for a minimum of 2 hours and up to 3 hours. Remove at the half way point to mix all the ingredients through. Then re cover and add for the rest of the duration
- Once cooked, mix through again breaking up the tomatoes, leave to one side keeping warm until you risotto is ready
For the risotto
- Add the olive oil to a sauce pan on a medium high heat
- Add the shallots and saute them until softened. Stir often
- Add half of the butter to the pan, when it starts to melt, add the risotto rice
- Mix constantly until all the butter is melted and evenly coating the rice
- Turn the heat up slightly to get the rice sizzling (KEEP STIRRING TO AVOID IT CATCHING AND STICKING TO THE PAN!)
- Add your white wine and cook off the alcohol. This should take around 3-5 minutes. Stir often.
- Once the rice is starting to soak up the white wine, gradually add 100 ml of stock at a time stirring it through the rice
- Every 3-5 minutes depending on your hob heat the rice will soak up the liquid. Keep topping it up each time with 100 ml of stock. Don't let the pan dry out!
- Do this until the rice is aldente. You may not use all of the stock
- Add the garlic to the pan and stir through well
- Add the remaining butter and stir through. It should be a nice velvety texture now
- Add the parsley and mix through
- Immediately add the mascarpone, stir through, season with salt and pepper to taste and serve
- Add the lamb to the top and garnish with a little chopped parley
- Enjoy!
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