Cranberry-Juniper Braised Lamb Shanks with Rye Berry Risotto

Name: Cranberry-Juniper Braised Lamb Shanks with Rye Berry Risotto
Total time: PT3HOURS30MINUTES
Ingredients: 4 Lamb Shanks (about 1 pound each); 1 tablespoon Sunflower Oil; 1 Yellow Onion, chopped; 2 Carrots, chopped; 2 Celery stalks, chopped; 2 tablespoons Tomato Paste; 1 cup Dry Red Wine (such as Pinot Noir); 4 cups Low-Sodium Chicken Broth; 1 cup Fresh or Frozen Cranberries; 2 tablespoons Apple Cider Vinegar; 1 tablespoon Maple Syrup; 1 tablespoon Juniper Berries, crushed; 2 sprigs Fresh Thyme; 1 Bay Leaf; 1 tablespoon Olive Oil; 1/2 Yellow Onion, finely chopped; 1 1/2 cups Rye Berries, rinsed; 4 cups Low-Sodium Vegetable Broth, warm; 1/2 cup Grated Gruyere Cheese; 2 tablespoons Butter; 2 tablespoons Chopped Fresh Parsley

Tender lamb shanks braised in a tart and aromatic cranberry-juniper sauce, served over a nutty and chewy rye berry risotto. This comforting dish is perfect for a cozy winter evening.

3 hours 30 minutes | 780 | 4 servings

Savory, Tart, Herbaceous • Medium • Weird Score: 6/10

Equipment: Large Dutch oven or oven-safe pot, Medium saucepan • Shop these items →

Ingredients

Lamb Shanks
4 Lamb Shanks (about 1 pound each)
1 tbsp Sunflower Oil
1 Yellow Onion, chopped
2 Carrots, chopped
2 Celery stalks, chopped
2 tbsp Tomato Paste
1 c Dry Red Wine (such as Pinot Noir)
4 c Low-Sodium Chicken Broth
1 c Fresh or Frozen Cranberries
2 tbsp Apple Cider Vinegar
1 tbsp Maple Syrup
1 tbsp Juniper Berries, crushed
2 sprig Fresh Thyme
1 Bay Leaf
Rye Berry Risotto
1 tbsp Olive Oil
1/2 Yellow Onion, finely chopped
1 1/2 c Rye Berries, rinsed
4 c Low-Sodium Vegetable Broth, warm
1/2 c Grated Gruyere Cheese
2 tbsp Butter
2 tbsp Chopped Fresh Parsley

Instructions

Preheat oven to 325F (160C).
Season lamb shanks generously with salt and pepper.
Heat sunflower oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear lamb shanks on all sides until browned, about 3-4 minutes per side. Remove lamb shanks and set aside.
Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in tomato paste and cook for 1 minute more.
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let simmer for 2-3 minutes.
Add chicken broth, cranberries, apple cider vinegar, maple syrup, juniper berries, thyme sprigs, and bay leaf to the pot. Bring to a simmer.
Return lamb shanks to the pot, making sure they are mostly submerged in the liquid. Cover the pot and transfer to the preheated oven.
Braise for 3 hours, or until lamb shanks are very tender and easily pull apart with a fork.
While the lamb is braising, prepare the rye berry risotto. Heat olive oil in a medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
Add rye berries to the saucepan and toast for 2-3 minutes, stirring frequently.
Begin adding the warm vegetable broth, 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cup. Continue until all the broth is absorbed and the rye berries are tender but still slightly chewy, about 30-40 minutes.
Stir in grated Gruyere cheese, butter, and chopped parsley. Season with salt and pepper to taste.
Remove lamb shanks from the oven. Discard thyme sprigs and bay leaf.
Serve lamb shanks over a bed of rye berry risotto. Spoon some of the braising sauce over the lamb and risotto. Garnish with extra chopped parsley, if desired.