Braised Lamb Shank with Pearl Barley Risotto

Braised Lamb Shank with Pearl Barley Risotto Recipe

Serves 4

Recipe by Chef Shaun O’Neale–
Winner of MasterChef USA Champion Season 7

Lamb Shanks
- 4 lamb shanks
- Salt & freshly ground black pepper
- Aleppo pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1/2 cup balsamic vinegar
- 1 cup red wine
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 2 cups vegetable stock

Pearl Barley Risotto
- 2 tablespoons olive oil
- 1 shallot, minced fine
- 3 cloves garlic, minced fine
- 1 1/2 cups pearl barley
- 2 tablespoons sherry vinegar
- 3/4 cup white wine
- 3 to 4 cups vegetable stock
- 1/2 cup parmesan cheese
- 1/4 cup mascarpone cheese
- 2 tablespoons flat leaf parsley, minced fine
- Squeeze of lemon juice
- Salt and freshly ground black pepper to taste

- Lemon zest
- Micro arugula greens

To make the lamb shanks: Pre heat the oven to 300 degrees. Remove the lamb from the fridge and set on the counter for 3 minutes to come to room temperature. Season the lamb with the salt, pepper, aleppo, onion and garlic powders and allow to sit for 30 more minutes. Place a CookCraft 13inch French Skillet over medium high heat and add the oil, heat until beginning to smoke lightly. Sear the lamb on all sides, working 2 at a time so you do not crowd the pan. Sear on all sides and remove the lamb to a plate. Add the onion and cook stirring often until the onions are starting to turn translucent, add the celery and carrot and continue to cook until starting to soften, about 5 minutes stirring often. Deglaze the pan with the balsamic vinegar and cook until the vinegar has cooked completely off, add the red wine and the herbs and cook until reduced to 1/4 of the original volume. Add the vegetable stock and bring to a simmer, return the lamb to the pan and cover. Place in the oven and cook until tender about 2.5 to 3 hours. Once cooked transfer the shanks to a sheet pan carefully as the meat will be tender.

Strain the cooking liquid into a bowl and discard the solids, place the liquid in a small sauce pot and reduce by half or until the liquid coats the back of a spoon, season with salt and pepper and reserve for plating.

To make the pearl barley risotto: Add the olive oil to the CookCraft 13” French Skillet over medium heat, when oil is hot add the shallot  and season with salt and pepper, cook until translucent stirring often, about 3 minutes, add the garlic and continue cooking until garlic is soft and fragrant, about 2 minutes. Add the pearl barley to the pan and toast for about 2 to 3 minutes stirring constantly. Deglaze the pan with the sherry vinegar and then add the wine, cook the wine until it is reduced to 1/4 the original volume. 1 cup of the stock and cook stirring often until the pan is dry, repeat the process of adding stock and cooking to a dry pan until the barley is tender and the mixture starts to have a slightly creamy look. Add the parmesan with some stock and stir to melt the cheese into the risotto, add the mascarpone, parsley, lemon juice and cook until the mascarpone e is melted, adding more stock if needed. Season with salt and pepper and serve. 

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