12 each Lamb Shank
2 pounds Carrots Chopped
2 pounds Onions Chopped
1 pound Celery
1 cup Olive Oil
1 cup Garlic Chopped
2 bunches Rosemary Chopped
1 galloon Canned Diced Tomatoes
1 galloon Burgundy Wine

Artichoke Romano Risotto

1 medium Onion Diced
2 pounds Risotto
1.5 gallon Chick Stock
2 cups Romano Cheese

For the lamb: add the oil into large saucepan over high heat. When the oil is hot carefully add the lamb shanks. Season with salt and fresh ground pepper. Turn the lamb when it is golden brown. Once all of the lamb is thoroughly browned add the vegetables and continue to cook until the vegetables have all caramelized. Add the wine and the tomatoes and adjust the heat to a slow simmer. Allow to cook on low heat for 3 to 4 hours.

For the risotto: add the onions to a hot pan (medium heat) and sauté until golden in color. Add rice and season with salt and pepper. Meanwhile heat the chicken broth and allow to slowly simmering until the liquid is absorbed. Adjust the seasoning to your taste and add the grated Romano cheese.

For the sauce: remove the cooking liquid and puree. Strain and adjust the seasoning to taste.