Roasted Lamb Shanks With Red Wine,Tomato & Garlic Risotto - cooking recipe

Ingredients

4 lamb shanks, frenched
1 cup arborio rice
2 carrots, peeled and diced
2 stalks celery, trimmed and sliced
425 g crushed tomatoes or 425 g diced tomatoes
1 teaspoon mild chili pepper, minced
2 cups beef stock
1 cup red wine
2 teaspoons dried rosemary
2 garlic cloves, crushed
water or stock
2 tablespoons fresh parsley, chopped

Preparation

Roast lamb shanks at 200 C in a roasting pan for approx 30 minutes.
Remove shanks from pan and drain fat from pan then add rice. Sprinkle carrots & celery over rice.
Mix chili, garlic, stock, tomatoes, wine & rosemary together and pour over rice. (This mixture could be used as a marinade for the lamb prior to cooking).
Place shanks on top of rice with tomatoes. Cover & cook at 150 C for approx 2 hours.
Check after an hour or so and add more liquid if necessary.
Serve garnished with chopped parsley.