Lamb shanks osso buco style
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 1 1/2 T fresh thyme, chopped 1 1/2 T fresh rosemary, chopped
- Prep Time: 15 minutes
- Cook Time: 2 hours 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the lamb
- 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
- 1 1/2 T fresh thyme, chopped
- 1 1/2 T fresh rosemary, chopped
For the gremolata
- 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
Instructions
For the lamb
- 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.
For the gremolata
- 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.