Lamb Shanks With Sweet Potato Risotto And Serrano Vinegar Sauce Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
2488
FAT
451%
CHOL
184%
SOD
43%

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Ingredients for 4 servings

2 tablespoons cold unsalted butter

Salt and freshly ground pepper

2 cups dry red wine

Roasted Chanterelles, recipe follows

4 to 6 cups homemade chicken stock

2 tablespoons unsalted butter

1/2 cup grated Parmesan

1 cup dry white wine

1 tablespoon olive oil

2 cups arborio rice

2 tablespoons olive oil

3 tablespoons olive oil

2 serrano peppers, finely diced

1 large onion, coarsely chopped

1 large sweet potato, baked, peeled and pureed

2 cups balsamic vinegar, reduced to 1/4 cup

2 carrots, coarsely chopped

1 large onion, finely chopped

2 teaspoons truffle oil

8 to 10 cups water

1/2 pound chanterelles

2 tablespoons pine nuts, lightly toasted

2 celery stalks, coarsely chopped

Sweet Potato Risotto with Roasted Chanterelles, recipe follows

1/2 cup dark brown sugar

4 lamb shanks, scored on narrow end with knife

6 sprigs fresh thyme

1 cup red wine vinegar

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