Lamb Shank with Pistachio Risotto

Lamb Shank with Pistachio Risotto


  • 125 g Lamb shank    
  • 1 Carrot        
  • 5 ml Red wine jus        
  • 20 g Celery         
  • 20 g Onion        
  • 10 g Refined flour
  • 5 g Rosemary            
  • 3 Bay leaf            
  • 20 ml Oil        
  • Black pepper & Salt to taste

For Risotto

  • 30 g Risotto rice
  • 20 g Pistachio paste
  • 5 g Chop onion
  • 5 g  Chop garlic
  • 5 g Butter
  • 5 g Parmesan cheese


  • Sprinkle shanks with refined flour, salt and pepper. Heat oil in heavy large pot on medium heat.
  • Add onion, carrots, celery and garlic to pot and sauté until it turn golden. Now stir in red wine jus & bay leaf
  • Simmer until meat turns soft, about 30 minutes

For Risotto

  • Heat the pan, sauté the onion and cook until it turns brown, then add the garlic and sauté it.
  • Add the rice and toss to coat add the white wine and stir until it gets absorbed. Then add the vegetable stock and stir until it’s get cooked.
  • Once risotto rice cooked finish it with the butter, pistachio paste and parmesan cheese.


  • Place the lamb shank on a bed of risotto rice 
  • Place the zucchini on the side of shank
  • Pour the jus around the plate and garnish with fresh basil leaves


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