Method

• 1.
  Dust the lamb in flour. Heat 2 tbs oil in a large flameproof casserole over medium-high heat. Season the lamb, then cook, turning, for 6-8 minutes until browned. Transfer to a plate and set aside.
• 2.
  Reduce heat to medium. Add 1 tbs oil, garlic, sliced onion, carrot, celery, thyme and half the porcini mushrooms. Season and cook for 4-5 minutes until vegetables have softened. Increase heat to high. Add the wine, scraping the bottom of the pan, and cook for 1 minute or until the alcohol has evaporated.
• 3.
  Return lamb to the pan. Add stock and enough water to cover the lamb. Reduce heat to low, cover with a lid and cook for 3 hours-3 hours 30 minutes until very tender. Remove lamb from the casserole and shred the meat. Strain the stock, reserving the liquid; you should have 1.2L, top up with water if needed. Discard the solids. Keep stock warm.
• 4.
  Soak remaining 20g porcini in hot water until softened. Drain well and roughly chop.
• 5.
  Heat 1 tbs oil in a large frypan over medium heat. Scoop any excess fat from stock and add to pan. Add Swiss brown mushrooms and cook for 2-3 minutes until softened. Remove and set aside. Add remaining 1 tbs oil and finely chopped onion and cook, stirring, for 3-4 minutes until softened. Stir in rice to coat grains.
• 6.
  Stir in hot stock, 1 cup (250ml) at a time, stirring constantly and allowing the stock to be absorbed before the next addition, until you have 1 cup (250ml) stock left and risotto has thickened, this will take 20-25 minutes. Add lamb, Swiss brown mushrooms and chopped porcini, and stir in the remaining stock. Season. Sprinkle with extra thyme and lemon zest to serve.