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Recipes and Secrets of Top Caribbean Chefs: Hyatt Regency Trinidad

Succulent lamb shank with risotto
Succulent lamb shank with risotto
coutesy of Hyatt Trinidad

This week’s recipe comes to us from beautiful Trinidad, famous for its wild Carnival and home of the original steel pan music. Chef Fernando Franco, of the Hyatt Regency Trinidad shares his favorite recipe, Braised Lamb Shanks with Risotto, which is one of those melt-in-your-mouth delights you won’t soon forget.

Executive Chef Fernando Franco, from Argentina, leads the talented culinary team at Waterfront, the Hyatt Trinidad’s contemporary Caribbean restaurant. Chef Franco came to the hotel from Park Hyatt Mendoza Hotel Casino & Spa in Argentina where he held the positions of Executive Chef and Banquet Chef. Additional past experience includes working at Grand Hyatt Santiago in Chile, Grand Hyatt Sao Pablo in Brazil, Conrad Resort & Casino in Uruguay and training in various locales around the world including Hawaii, Italy and Spain.

I must admit, the recipe calls for Mirepoix and I had to look it up! Mirepoix (or mirepois) is a French culinary staple consisting of diced carrots, onions, celery and herbs sautéed in butter. It is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish.

Braised Lamb Shank and Risotto

Lamb Shanks, well-trimmed 10 each
Salt to taste 1/2 tsp teaspoon
Pepper to taste 1/4 tsp teaspoon
Vegetable Oil- 4 oz
Mirepoix -1 ea
Garlic cloves- 3 each
Tomato paste -1 ounce
White wine 1 pints
Brown Lamb Stock 2 quarts
Arborio rice 14 ounces
Onions diced- 2 ounces
Butter- 3 ounces
Chicken Stock- 2 pints
Dry white wine- 8 fluid ounces
Parmesan cheese, grated 3 ounces
Salt to taste 1/2 tsp teaspoon
Pepper to taste 1/4 tsp teaspoon
Mushrooms- sliced 6 ounces

Yield: 10 servings

Season the lamb with the salt and pepper. Sear it in hot oil on all sides and remove it.
Add the Mirepoix to the same oil and caramelize it
Add the garlic, tomato paste and wine, reduce the sauce
Add the lamb stock and reduce
Add the lamb shanks and adjust the seasoning. Cover the pan and braise the lamb about 1 1/4 hours.
Remove the lamb. Strain the sauce, degrease it and return the meat to the sauce.
For the risotto, sweat the onions in half of the butter
Add the rice and mix it with the butter. Cook it, stirring.
Add 1/3 of the stock, stirring the rice frequently until the rice has absorbed the stock
Add the remaining stock in 2 more additions, stirring constantly
Add the wine and cook the risotto until the rice is al dente and most of the liquid is absorbed. The texture should be creamy.
Add the parmesan cheese and the remaining butter. Season.
Assemble the plate and garnish with rosemary

If you plans include a trip to Trinidad, the Waterfront Hyatt Regency Trinidad is a first class, oceanfront property with great amenities such as a rooftop infinity pool, 24 hour gym, 428 rooms, on-site parking, full business center, exceptional meeting services and all the luxuries you would expect from a Hyatt Regency.

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  • Leslie Koch 5 years ago

    Thanks for sharing another recipe from a top international chef. This is a great series! Keep the recipes and chef bios coming :)

  • Ted Nelson 5 years ago

    The word "braised" is magic to my ears and tastebuds. Looks and sounds delicious.

  • carol 5 years ago

    It is 8:08 am and now all I can think about is lamb.

  • Neala 5 years ago

    Sounds yummy - and I love Hyatt Regency brand (and the Park Hyatt in Shanghai).

    Always a great place to stay

  • Billie 5 years ago

    Those look gorgeous! Doesn't sound like a Caribbean recipe, but I rarely (no pun intended)meet a lamb shank I don't love. This is making me hungry. Time for lunch.

  • Barbara 5 years ago

    Yum Yum I think I like it.

  • Marc 5 years ago

    I love risotto. Not sure about the baa baa, but the recipe sounds deelish!

  • sillll 5 years ago

    thanks for the recipe, and for the photo of the cheff. Looks lovely , lol!

  • Debi 5 years ago

    The meal sounds divine, and I'm also taken with the dining room art... looks like it may be fabric cords in a lighted recessed area on the wall. Can you tell I'm an easily distracted sort of gal? ;-)

  • Debbra Brouillette 5 years ago

    I LOVE lamb and I LOVE risotto! What's not to like? I would like to try this one... for a special occasion. Love this series!

  • Karen Mellott 5 years ago

    I have never had Risotto!!! Will have to try making it sometime.

    What is the Mirepoix - where to get it?

  • Ronna DeLoe - National Cooking Examiner 5 years ago

    Looks great, especially the risotto.

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