Sunday Lunch – Slow Cooked Lamb Shank with Mushroom Risotto #cooking #foodie #lamb #easyrecipe

Sunday Lunch – Slow Cooked Lamb Shank with Mushroom Risotto #cooking #foodie #lamb #easyrecipe

For this week’s video, we’re making a rich and comforting plate of creamy risotto, slow-cooked lamb shank, and vibrant tenderstem broccoli.
The risotto is gently cooked with stock and white wine until creamy and silky, while the lamb shank is braised low and slow in dry red wine until it falls off the bone.

This is the kind of meal that feels restaurant-worthy but can be made right at home — perfect for a special occasion, a slow weekend dinner, or whenever you feel like making something a little extra special.

Red Wine Braised Lamb Shank with Creamy Risotto & Tenderstem Broccoli

Ingredients

Lamb Shank
2 lamb shanks
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup dry red wine
2 cups beef stock
1 tbsp tomato paste
1 tsp paprika
1 tsp mixed herbs
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt & black pepper, to taste

Creamy Risotto
1 cup Arborio rice
1 tbsp butter
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
½ cup dry white wine
4 cups warm chicken or vegetable stock
½ cup grated parmesan cheese
1 tbsp butter
Salt & black pepper, to taste

Tenderstem Broccoli
1 bunch tenderstem broccoli
Salt, to taste
1 tbsp butter
1 clove garlic, minced

Method
1. Cook the Lamb Shank
Season the lamb shanks with salt and black pepper.
Heat the olive oil in a heavy-bottomed pot or Dutch oven and brown the lamb shanks on all sides until deeply coloured. Remove and set aside.
In the same pot, cook the onion until softened, then add the garlic and cook until fragrant.
Stir in the tomato paste, paprika, and mixed herbs. Pour in the red wine and allow it to simmer for a few minutes to cook off the alcohol.
Add the beef stock, rosemary, thyme, and return the lamb shanks to the pot.
Cover and cook on low heat for 2½–3 hours, or until the meat is tender and falling off the bone.

2. Prepare the Risotto
Heat the butter and olive oil in a pan over medium heat.
Add the onion and cook until soft, then add the garlic and cook for another minute.
Stir in the Arborio rice and cook for 1–2 minutes until lightly toasted.
Pour in the white wine and stir until absorbed.
Begin adding the warm stock one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more.
Continue until the rice is creamy and cooked through, about 20–25 minutes.
Finish with the parmesan cheese, butter, salt, and black pepper.

3. Cook the Tenderstem Broccoli
Bring a pot of salted water to a boil.
Blanch the tenderstem broccoli for 2–3 minutes until bright green and tender.
Heat the butter in a pan, add the garlic, and toss the broccoli through for a minute until coated and fragrant.

4. Assemble the Plate
Spoon the creamy risotto onto the plate.
Place the lamb shank on top or alongside the risotto and spoon over some of the rich red wine sauce.
Finish with the tenderstem broccoli on the side.

Serve
This dish brings together rich, slow-cooked flavours with creamy risotto and fresh greens — a comforting, elegant meal that feels just as special as something you’d order at your favourite restaurant.

📌 Follow us on Instagram:
Alyndale: @alyndale.machethe
Gerald: @gerald.machethe