Norwegian Style Barley Risotto with Baked Lamb Shanks and Red Onions
INGREDIENTS:
Number of servings
Servings: 4
List of ingredients
2 cups (a little less than ½ l) whole barley, soaked in water for 24 hours, strained
1 cup (a little more than 2 dl) diced rutabaga
1 medium shallot
1 clove garlic
1 tbs. butter
½ cup (a little more than 1 dl) dry white wine
2 cups (a little less than ½ l) chicken stock
1 tbs. butter
3 tbs. grated parmesan
3 ½ lbs. (1.6 kg) lamb shanks, cut in slices
4-5 tbs. black currant syrup
6-8 bay leaves
2-3 handfuls of fresh rosemary
2 tsp. salt
PREPARATION:
For the lamb shanks: Preheat the oven to 300 Fahrenheit (150 Celsius). Place the shanks in a large ovenproof dish. Drizzle with syrup, season with salt. Stick bay leafs and rosemary in between the meat. Place in the oven and bake for 2 hours. Make sure the dish does not run dry. If so, add a dash of water. Let it rest for 20 minutes before serving.
For the risotto: Heat the chicken stock in a small pot over medium high heat. When almost boiling, reduce temperature to medium low. Melt the butter in a frying pan over medium high heat until completely melted and foamy, but not brown. Add shallots and garlic, and let it simmer for 1 minute. Add barley, rutabaga and wine, and stir well. When the wine almost has evaporated, add boiling chicken stock, little by little. Let simmer for 35 minutes, or until the barley is tender. Stir now and then, and do not let it boil dry. Finally, turn off the heat and stir in the butter and parmesan. Serve right away.