Lamb with Barley Risotto Recipe

Lamb with Barley Risotto Recipe

Ingrediente for the lamb:

6 cuts lamb shank
Salt and pepper to taste
1/2 cup olive oil
2 tablespoons butter or margarine
1/2 cup chopped celery
1/2 cup chopped peeled carrots
1 cup chopped onion
2 cloves of garlic, chopped
2 cups sliced mushrooms
1 bouquet garni of bay leaf, rosemary and basil
3 cups red wine
1 (28-ounce) can peeled whole tomatoes
2 cups chicken stock

Ingrediente for the Barley Risotto:

1/2 cup finely chopped onion
3 tablespoons olive oil
2 cups uncooked pearl barley
1 cup dry white wine
6 cups chicken stock
1/2 cup grated Parmesan cheese
1/2 cup unsalted butter
Salt and pepper to taste

To prepare the LAMB:

Season the lamb with salt and pepper. Sear in half the olive oil in a Dutch oven over high heat. Remove the lamb and discard the drippings.
Heat the remaining olive oil and butter in the Dutch oven. Add the celery, carrots, onion, garlic, mushrooms and bouquet garni. Saute until the vegetables are tender.
Return the lamb to the pan. Add the wine, stirring to deglaze. Cook until the liquid is reduced by 2/3. Stir in the tomatoes and chicken stock. Adjust the seasonings. Bring to a boil.
Bake at 350 degrees for 1 to 1-1/2 hours or until tender, turning the lamb every 30 minutes; discard the bouquet garnish.

To prepare the BARLEY RISOTTO:

Saute the onion in the olive oil in a saucepan over medium heat until tender. Add the barley. Saute for 3 minutes.
Add the wine, stirring to deglaze. Cook until the moisture has evaporated.
Stir in the chicken stock 2 cups at a time, cooking until the liquid has been absorbed after each addition and stirring constantly; the barley should be creamy but not soupy.
Remove from the heat. Stir in the cheese and butter; season with salt and pepper. Serve with the lamb.

Serves: 6