Slow-braised lamb shank with risotto from Hanalei, Hawaii

by Olivia Bell

630 Kcal

Protein 67g
Carbohydrates 5g
Fat 36g

Average cooking

120 min

The surfer town of Hanalei, in the North of Hawaii, is a magical, end-of-the-earth place for those who have always dreamt to give up their office job for island living. There are crystal waterfalls and deep mountain forests, serious surf breaks and secluded beaches with turquoise waters. The town may seem sleepy during the daytime, but that’s because everyone is off playing on the hiking trails and the seashore. Besides, there’s a seriously delicious food scene and the principle “farm to table” is a way of life. For example, this recipe of a slowly-braised lamb shank with creamy risotto is a bestseller at chef Jim Moffat’s always-packed Bar Acuda in the heart of Hanalei!

Where to try

Bar Acuda

#4 of 10 pubs & bars in Hanalei , USA

Address: 5-5161 Kuhio Hwy, Hanalei, Hawaii, USA

Enjoy this incredibly delicious, slow cooked lamb-and-risotto recipe!

Slow-braised lamb shank with creamy risotto

Slow-braised lamb shank with risotto

A lamb shank, slowly cooked until meltingly tender, is worthy of Michelin-awarded restaurants yet is completely straightforward to make. This tough cut of meat needs slow cooking until it falls off the bone. Yet, this recipe is really forgiving, as you literally can’t overcook it: even if you leave it in the oven 1 hour too long, the meat will remain mild and succulent. Even if you are not a professional chef, don’t hesitate to try this recipe — you are bound to succeed!

Cooking directions

Ingredients

2 carrots
2 celery stalks
2 purple onions
4 ripe tomatoes
1 tablespoon fresh chopped marjoram
3 tablespoons olive oil
6 lamb shanks (about 1 1/2 pounds each)
salt and pepper to taste
1 bottle Rioja or other full-bodied red wine
parsley and lemon juice for garnish

Step 1. Preheat the oven to 350 degrees. Roughly chop all the vegetables and sauté with the marjoram for about 10 minutes in the olive oil.

Step 2. Remove vegetables and sear shanks in the pan to cook off some of the fat. Place the shanks in a large casserole and season generously with salt and pepper. Scatter sautéed vegetables over the meat and add the wine.

Step 3. Cover the casserole with parchment paper and aluminum foil. Bake 1.5 to 2 hours or until the meat almost falls from the bone.

Step 4. Pass all the vegetables and juices from the shanks through a food mill or processor. Remove any fat that rises to the surface.

Step 5. To serve, spoon a large pool of risotto into a soup plate and add a shank. Drizzle the natural juices over all and garnish with fresh parsley.

Book a stay in this paradisiacal town of Hanalei and explore its most beautiful natural wonders! Have you managed to cook its local delicacy? Write in the comments below if the slowly-braised lamb shank is worth a try!