Braised Lamb Shanks Red Wine-Serrano Pepper Sauce
Recipe type: Braise
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Tablespoons Olive Oil
  • 4 1lb Lamb Shanks
  • 1 Large sweet onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cups dry red wine
  • 6ish springs of Thyme
  • 3 serrano chiles, minced
  • ½ Cup packed brown sugar
  • ¼-1/2 Cup Red Wine Vinegar
For the Risotto:
  • 1 Large Sweet Potato, Roasted for 1 hour at 350, peeled and smashed lightly with a fork
  • 2 Tablespoons Olive Oil
  • 3 Cups of stock (chicken, beef or veggie)
  • 1 Large Onion
  • 1½ Cups Arborio Rice
  • 1 Cup Dry White Wine
  • ½ Cup Parmesan Cheese
For the Chanterelles:
  • 8 oz Mushrooms (can sub any type of mushroom available)
  • 1 Shallot, minced. Reserve approximately 1 Tablespoon of shallot.
  • Thyme
  • Salt
  • Olive Oil
  1. Season the lamb with salt and pepper
  2. Heat olive oil in a large dutch oven
  3. Add the lamb and sear on all sides until golden brown
  4. Remove the lamb and and the onion, carrot and celery. Cook until lightly golden.
  5. Add the wine, stock and thyme- deglaze the pot, scraping any brown bits off the bottom.
  6. Add the lamb back to the pot and bring to a boil. Turn the heat down to medium-low and braise, covered, for 2½ hours. Alternatively, place in a 350 degree oven for 2½ hours.
For the Sauce:
  1. When the lamb is done, remove the meat from the pot. Strain the vegetables out of the sauce and place the liquid in a saucepan. Add sugar and serrano peppers. Reduce until sauce consistency is achieved. Add vinegar to taste, season with salt and pepper. Add the lamb back to the sauce to keep warm.
For the Risotto:
  1. Heat olive oil in a medium pot. Add onion and cook until translucent. Add the rice and cook until toasted lightly.
  2. Heat 3 cups of stock and 3 cups of water together in a pot, keep nearby.
  3. Add the wine to the rice and cook, stirring frequently, until totally absorbed.
  4. Add heated stock mixture to the rice in 1 cup increments, stirring and cooking after each addition until the liquid is absorbed. The rice is done when it is al dente.
  5. Add the sweet potato.
  6. Add the cheese and season to taste with salt and pepper. The risotto can be held at this point to wait for dinner to be completed- simply loosen it with more stock.
For the Mushrooms:
  1. Saute shallot in olive oil in a large skillet over medium high heat.
  2. Add the mushrooms and allow them to cook until they have given off all of their liquid and begin to brown.
  3. Continue browning mushrooms until they are all golden and delicious looking. At this time add the remaining shallot, time, and season with salt. Add a little butter, if desired. Keep warm on the stove.
To finish:
  1. Place risotto on the plate; lamb and mushrooms over the risotto. Spoon the sauce over the lamb and risotto- ENJOY!
Recipe by The Fast and the Foodiest at