slow cooked for several hours, finished with chopped parsley, orange zest gremolata; served with roasted rainbow carrots and saffron risotto...
"The name for this rich Italian stew from Milan in Lombardy literally translates to 'bone with a hole', thanks to bone-in lamb or veal shanks that give it such a rich flavour. The hearty, slow-cooked dish is sprinkled with a zesty gremolata just before serving for a fantastic contrast in flavours." -- Great Italian Chefs
Braised Lamb Shanks:
The lamb shanks are slow-cooked until tender, with the meat nearly falling off the bone. They are generously coated in a rich, glossy sauce, made from a braising liquid of stock, wine, and aromatics.
The shanks are garnished with a mix of freshly chopped herbs and finely grated citrus zest, adding a burst of freshness and visual appeal.
Sauce:
The sauce is thick and velvety, with a deep, earthy color, suggesting flavors infused with spices, herbs, and root vegetables and tomato for depth.
Carrots:
Halved heirloom carrots in shades of yellow and purple, lightly cooked to retain their structure and natural sweetness, provide a pop of color and a rustic element.
This dish exemplifies comfort food elevated with thoughtful preparation and elegant garnishing, perfect for a rich, flavorful dining experience.
"Saffron risotto (Risotto alla Milanese) is probably one of the most famous risotto recipe. Creamy and tasty, saffron risotto is made with rice, saffron, butter, meat stock, dry white wine and Parmigiano cheese. The rice traditionally used for this recipe is Carnaroli rice. Someone prefer Vialone Nano, which is more refined but more difficult to cook. Both are excellent choices but for this recipe we used Carnaroli rice that we consider the best choice for the best result." -- Recipes From Italy
Another Day:
And the leftover turns into a beautifully plated gourmet dish with intricate presentation. This dish demonstrates a balance of textures (crispy pastry, tender meat, and vegetables) and flavors, with an emphasis on refinement. It is inspired by French cooking techniques.
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