Braised Australian lamb shank with crystallized garlic risottand ratatouille vegetable

250-350gm Lamb shank
Salt/pepper
2tbsp cinnamon flour
1 tbspolive oil
200ml lamb stock
30gmonion white[cubes]
30gm carrot[cubes]
30 gm celery stalk[cubes]
1 pc bay leaf
½ stick cinnamon bark
1 tbsp tomato puree
50gm lentil

crystallized garlic risotto.
100gm Risotto rice[aldente]
1tbsp Olive oil
2 tbsp Garlic[chop]
150ml Chicken stock
1 tbsp Heavy cream
30gm Parmesan cheese
Salt/pepper

Ratatouille vegetables
30gm Red bell pepper
30gm Green bell pepper
30gm Green zucchini
30gm Egg plant
30gm Onion red
1tbsp Garlic
30ml Tomato sauce[chunky]
Salt/pepper

Procedure lamb shank.
Trim and cut the edge bone of lamb shank, season and coat the lamb shank with cinnamon flour, in a heavy hot sauté pan pour the olive oil then seared the lamb shank till golden brown[set a side]
In same pan sauté the carrot, onion white, celery stalk till caramelized the add the bay leaf, cinnamon bark then add the lamb stock. Add the lamb shank simmer till tender, to finish add the tomato puree and lentil simmer till sauce is thick, to taste salt and pepper.

Procedure Crystallized garlic risotto
In a heavy sauté pan heat then add the olive oil and garlic till crisp and golden brown, add the risotto stir in garlic till coated by the olive oil, add the chicken stock simmer till risotto is cooked, to finish the risotto add heavy cream and parmesan cheese to taste salt and pepper.

Ratatouille vegetables
Clean and seeded the vegetables then cut in ½ inch cubes, in a very hot pan stir the vegetables one by one set a side.
In same pan add olive oil then sauté garlic and onion till translucent then add the tomato puree, simmer till the acidic of tomato less and then add the stir fried vegetables to taste salt and pepper. More flavor with chop basil and olive oil