Lamb Osso Bucco Recipe

Lamb Osso Bucco

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Ingredients

Lamb "Osso Bucco":
4 lamb shanks
flour
salt
pepper
2 T Butter
2 T Olive Oil
1 onion, chopped
1/2 cup celery
1/2 cup carrot
4-5 cloves chopped garlic
2 bay leaves
3 tablespoons flat parsley, chopped
1 cup marsala
2 cups chicken broth
2 tomatoes, seeded and chopped
For Gremolata:
rind of 2 lemons (or 1 lemon and an orange)
2 garlic cloves, finely chopped
2 tablespoons flat parlsey, chopped

Risotto:
6 cups chicken broth
1 cup wine
2 T olive oil
2 T butter
2 cloves garlic, chopped (or other aromatic)
2 cups Arborio rice
3 pinches saffron threads
3-4 T grated Parmesan (plus more for serving)
Salt
Pepper


How to make Lamb Osso Bucco


I know that lamb isn't the usual, but veal shanks are so expensive and I love the taste of lamb in this recipe. My dish also includes both the gremolata of a more traditional preparation and the modern inclusion of tomatoes in the sauce. It was a delicious meal. Serves 4.

For the lamb:
  • Dredge the lamb in a mixture of flour, seasoned with salt and pepper
  • In a large pan, melt olive oil with butter before browning the lamb shanks on all sides.
  • Remove shanks and set aside.
  • Add the bay leaves, carrots, celery, garlic and parsley. Season with s+p and cook until soft.
  • Turn the heat to high and deglaze the pan with the marsala.
  • Once the wine has mostly evaporated, add shanks, tomatoes and broth.
  • Bring to a boil, cover and lower the heat to a simmer until the meat is soft (1 and a half hours).
  • Remove cover and raise temperature slightly to thicken the sauce for ~5 minutes.
  • Mix the gremolata and sprinkle on the meat to serve.


For the Risotto (start about 30 minutes before the meat will be ready):
  • Heat the chicken broth and keep it hot
  • Melt the butter in olive oil and cook the garlic until it becomes aromatic.
  • Add rice and stir to coat.
  • Once the rice begins to crackle, add saffron threads and the wine.
  • When the rice has absorbed the wine, add the broth 1 cup at a time, waiting for it to be absorbed each time before adding another cup.
  • Add cheese, salt and pepper before serving along side the lamb shanks.

  • kimdec
    kimdec says

    I don't do lamb, but this looks GREAT.

  • mickeykitterman
    mickeykitterman says

    beautifu dish

  • muttoneer
    muttoneer says

    It'd work well with either veal (obviously) or pork shanks, for another cheaper alternative, if you can't bring yourself to eat lamb.

  • Mariko
    Mariko says

    You plated this so beautifully. I am inspired. Thanks Muttoneer! Kiss

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