Braised Lamb Shanks With Mushroom Risotto - cooking recipe

Ingredients

2 tbsp olive oil
6 None lamb shanks, french trimmed
3 sticks celery, untrimmed, halved
1 medium leek, trimmed and halved
3 stalks fresh rosemary
3 cloves garlic, bruised
2/3 cup mixed dried mushrooms
1 large onion, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup finely grated Parmesan cheese
2 tbsp butter, chopped

Preparation

Heat half the oil in a 6-quart pressure cooker. Cook lamb, in batches, until browned. Remove from cooker.
Return lamb to cooker with celery, leek, rosemary, garlic and 4 cups water; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 30 mins.
Release pressure using the quick release method; remove lid. Strain over large heatproof bowl; cover shanks to keep warm. Discard vegetables. Reserve 3 1/2 cups cooking liquid; add dried mushrooms.
Heat remaining oil in cooker. Cook onion, stirring, until soft. Add rice; stir to coat in onion mixture. Stir in wine and cooking liquid with mushrooms; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 7 mins.
Release pressure using the quick release method; remove lid. Let stand, covered, 5 mins or until liquid is absorbed. Stir in Parmesan cheese and butter; season to taste. Sprinkle risotto with a little additional rosemary and grated Parmesan cheese, if desired. Serve with lamb shanks.