Braised Lamb Shank over Warm Farro Risotto

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I really love this dish—I took a much loved salad recipe of mine and elevated it into a thoughtfully composed dish. The blend of chewy farro, aromatic herbs, and crunchy nuts pair beautifully with the braised lamb. What's more, considering the substantial rise in meat prices, I appreciate how budget-friendly this dish is.

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Ingredients

For the Braised Lamb

2 lamb shanks 
1 carrot
1 celery
3 shallots
Fresh thyme
1-2 cups chicken stock 

for the rub

2 tablespoons kosher salt
1 tablespoon dried rosemary
1 tablespoon dried parsley 
1 teaspoon coarse ground black pepper 
1 teaspoon ground mustard 
1 teaspoon granulated garlic 
1 teaspoon sweet or smoked paprika 
½ teaspoon ground nutmeg 
½ teaspoon ground cumin

for the farro

1 cup cooked farro (cook according to instructions)  
1 cup chopped parsley 
½ cup chopped cilantro 
1 cup chopped mint 
¼ small red onion thinly sliced 
½ cup chopped pine nuts 
½ chopped roasted salted pistachios 
Salt to taste 
Mint for garnish 
Figs for garnish

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Preparation

Preheat the oven to 300°F

1. Dice all vegetables and add to the bottom of pan. Sprinkle thyme over veges. Place lamb shanks over the vegetables. 

2. Combine all rub ingredients in a bowl

3. Sprinkle lamb and veges with rub and drizzle everything with little olive oil.

4. Drizzle stock into the pan so the lamb is halfway submerged in liquid. Cover with plastic wrap and then foil. Place in the oven for 3.5-4 hours. 

5. Strain liquid and leave shanks in liquid for re warming.

for the farro

1. Combine all salad ingredients in a large bowl. Mix to combine.

To serve

Place farro salad in a large shallow bowl. Place lamb shanks over and shred some of the meat. Take the braising liquid and pour over the farro and lamb, for the ‘dressing’. Garnish with mint leaves and sliced figs.