Lamb Shanks with Sweet Potato Risotto and Serrano Vinegar Sauce

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4 lamb shanks, scored on narrow end with knife

Salt and freshly ground pepper

3 tablespoons olive oil

1 large onion, coarsely chopped

2 carrots, coarsely chopped

2 celery stalks, coarsely chopped

6 sprigs fresh thyme

2 cups dry red wine

4 to 6 cups homemade chicken stock

2 serrano peppers, finely diced

1/2 cup dark brown sugar

1 cup red wine vinegar

Sweet Potato Risotto with Roasted Chanterelles, recipe follows

Sweet Potato Risotto with Roasted Chanterelles:

8 to 10 cups water

2 tablespoons unsalted butter

1 tablespoon olive oil

1 large onion, finely chopped

Salt and freshly ground pepper

2 cups arborio rice

1 cup dry white wine

1 large sweet potato, baked, peeled and pureed

2 tablespoons cold unsalted butter

1/2 cup grated Parmesan

2 tablespoons pine nuts, lightly toasted

2 cups balsamic vinegar, reduced to 1/4 cup

Roasted Chanterelles, recipe follows

2 teaspoons truffle oil

Roasted Chanterelles:

1/2 pound chanterelles

2 tablespoons olive oil

Salt and freshly ground pepper