RESTAURANTRECIPESLAMP SHANK

Lamp shank with white leek sause

(serves 4)

INGREDIENTS:

• 4 medium-sized lamb shanks
• 4 leeks
• 1 onion
• Celery
• Olive Oil
• 2 lemons
• Salt
• Pepper
• Rice (for the risotto)
• 150 gr. white wine (1 cup)
• 1 litre of water

DIRECTIONS:

Sauté the shanks over low heat until golden brown. Finely chop the onion and leeks and add to the pot with the shanks. Add salt and pepper as desired. Then adds 1 litre of water and allow the shanks to boil for 40 minutes. Stir the rice, white wine, celery and lemon in the pot and let them boil together for another 15 minutes.