Today's "What's Cooking" segment features Chef Chad Idema from Grill One Eleven in Rockford.

He's preparing Guinness braised lamb shank with grilled asparagus and shiitake truffle zested risotto.

Watch the video above for a full tutorial -- try it at home with the recipe below.


  • 1 lamb shank per person
  • 1 box risotto
  • 1 gallon vegetable stock
  • 1 cup white wine
  • 1 TB butter
  • 1 cup of Guinness (drink the rest)
  • A handful of sliced mushrooms
  • 3 shakes of truffle zest
  • Flour to cover lamb


  1. Melt butter in large sauté pan.
  2. Coat lamb shank in flower and put in pan.
  3. Cook each side until browning starts.
  4. Slowly add Guinness into pan.
  5. Place in 400 degree oven until shank temps at 145 degrees, which is medium rare.
  6. Heat pan with oil and shallots.
  7. Add risotto to pan when it starts sounding like rice crispies.
  8. Pour in vegetable stock & wine, 1/2 quart at a time.
  9. Every time it thickens, add more stock until gone.
  10. Shake in truffle zest and mix in sautéed shiitake mushrooms.
  11. Plate and serve.

For more information about Chef Chad or Grill One Eleven, click here.

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