Lamb shanks osso buco style
Wine-braised lamb - economical and delicious
Who doesn't love osso buco? Veal shanks slow-cooked in wine and aromatics are every bit as tasty as they are easy to prepare. Veal, unfortunately is very expensive. Lamb shanks are the poor man's veal, and to me are just as delicious.
I make a gremolata out of lemon and orange zest, garlic, parsley and mint. The added mint pairs nicely with the lamb. If you use a food processor or a Mini-Prep, the gremolata takes about 5 minutes to make and adds a really nice touch to this dish. Use a fine Microplane to create fine zest with no pith.
Pretty darned easy entertaining recipe
I don't know about you, but I often bite off a very time consuming entertaining menu. I love the outcome, but the downside is the day gets away from me and I find I'm hot and sweaty and in the kitchen slaving away at the dinner when our guests arrive.
This lamb osso buco requires very little preparation, particularly if you are using a food processor to chop the vegetables and to make the gremolata. Once you put everything in the pot, the oven does all the work, which makes this a very nice entertaining dish as there is nothing to do for the two hours the lamb spends in the oven. When your guests arrive your house will smell delicious and you will have had plenty of time to relax, take a shower and get cute.
Get our free cookbook: 15 Recipes That Will Make You Look Like A Star
Traditional osso buco calls for dusting the meat with flour before you brown it. This step is not necessary, making it a good dish for people on gluten free diets.
- 4 lamb shanks, about 1 pound each
- Salt and pepper for seasoning
- 2 - 3 T olive oil, divided
- 8 cloves garlic, roughly chopped
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 cups dry red wine
- 2 cups chicken stock
- 1 26-ounce can or package chopped tomatoes (I like BPA-free Pomi brand)
- 2 bay leaves
- 1½ T fresh thyme, chopped
- 1½ T fresh rosemary, chopped
- Zest from 1 lemon
- Zest from 1 orange
- 3 cloves garlic, finely chopped
- 1 handful parsley leaves, finely chopped
- 1 handful fresh mint leaves finely chopped
- Heat oven to 400 degrees. Season the lamb on all sides with salt and pepper. Heat a heavy-bottomed oven proof pan, such as a Dutch oven, over medium high heat. Add 1 - 2 T olive oil and when hot add the lamb shanks. Sear carefully on all sides until they are golden brown. Remove the shanks and cover with foil to keep warm.
- Add more oil to the pan and saute the garlic and vegetables over medium-high heat for 15 - 20 minutes, taking care not to burn.
- Add wine and stir, scraping the bottom of the pan to release the brown bits. Return the shanks to the pan and add stock, chopped tomatoes, bay leaves, thyme and rosemary. Cover the pan and braise in the oven until the meat is tender and beginning to all off the bone, about 2 hours.
- While the lamb is cooking make the gremolata by combining the zest, garlic and herbs in a food processor or Mini-prep, or chop by hand. Serve the lamb with generous sprinklings of the gremolata.
THIS SERVES WELL WITH