A comforting dish featuring tender lamb shanks braised with a flavorful tomato-garlic risotto.
Preheat your oven to 200°C.
Ensure the oven is fully preheated for even cooking.
Place the lamb shanks in a roasting pan and roast for 30 minutes.
This step helps to brown the lamb, enhancing its flavor.
Remove the lamb shanks from the pan and set aside. Drain any excess fat from the pan.
Use a spoon to carefully remove the fat, ensuring a cleaner dish.
In the same pan, add the rice, carrots, celery, and onion, spreading them evenly.
Distribute the ingredients evenly for consistent cooking.
Mix the crushed tomatoes, garlic, rosemary, red wine, and water in a bowl. Pour this mixture over the rice and vegetables.
Stir the mixture well to combine all the flavors.
Place the lamb shanks on top of the rice mixture. Cover the pan with a lid or foil and reduce the oven temperature to 150°C.
Covering the pan helps retain moisture during cooking.
Cook in the oven for 2 hours, checking after 1 hour to add more liquid if needed.
Add hot water or stock to maintain the liquid level.
Remove the pan from the oven and let it rest for 10 minutes. Garnish with chopped parsley before serving.
Resting allows the flavors to settle and the dish to cool slightly.
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