Lamb Shanks

Ingredients Weight Measure
Lamb shanks, 8 oz. 12 ea.
Flour, for dredging as needed
Olive oil 1/2 cup
Carrots, diced 2 cups
Celery, diced 2 cups
Mushrooms, quartered 2 cups
Red bell peppers, diced 1-1/2 cups
Onions, diced 2 cups
Garlic puree 6 Tbsp.
Red wine 10 oz.
Demi-glace 24 oz.
Marinara 12 oz.
Lemon thyme 4 Tbsp.
Cracked black pepper 3 Tbsp.
TABASCO® brand Original Red Sauce 1/4 cup


Ingredients Weight Measure
Lemon juice, fresh 4 oz.
Lemon zest 2 Tbsp.
Olive oil 1/2 Tbsp.
Garlic puree 3 Tbsp.
Parsley, chopped 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.

Habanero Lemon Risotto

Ingredients Weight Measure
Shallots, finely diced 1/2 cup
Garlic puree 4 Tbsp.
Butter 8 Tbsp.
Aborio rice 4 cups
Chicken broth 5 cups
Dry vermouth 4 cups
Saffron pinch
Lemon juice, fresh 4 oz.
Lemon zest 2 Tbsp.
Swiss Sbrinz cheese 4 cups
Cream 1 pt.
TABASCO® brand Habanero Sauce 2 Tbsp.


  1. To prepare Lamb Shanks, dredge lamb shanks in flour and sauté in olive oil until browned on all sides. Transfer shanks to a roasting pan and sauté the diced and quartered vegetables and garlic in remaining oil. When onions are transparent, add red wine. Reduce by 1/3 and then add demi-glace, marinara, seasonings and TABASCO® Original Red Sauce. Bring mixture to a boil and pour over shanks. Cover and bake in 375°F oven for 2 hours or until tender.
  2. While shanks are cooking, combine all ingredients for the Gremolata. Hold refrigerated.
  3. To prepare Habanero Lemon Risotto, sauté shallots and garlic in butter in a heavy saucepan until soft. Add rice and cook, stirring often until shallots are transparent. Heat the chicken broth, vermouth, saffron and lemon juice in separate pot. With heat on low, and while stirring continuously, pour 1/4 of the liquid mixture over rice. Wait until liquid is absorbed and repeat this process 3 more times with remaining liquid. When all liquid has been absorbed, stir in the lemon zest, cheese, cream and TABASCO® Habanero Sauce. Let cool and shape into 12 pyramid forms. Heat in oven when needed at 375°F for 12-15 minutes.
  4. For each serving, place 1 lamb shank on plate with 1 risotto pyramid. Garnish shank with 1 Tbsp. of gremolata.

Yield: 12 servings

Serving idea: Garnish with a sprig of rosemary and drops of TABASCO® brand Garlic Pepper Sauce on the plate rim.