I adapted this recipe from the cookbook, Not Afraid of Flavor, Recipes From Magnolia Grill,
by Ben and Karen Barker (University of North Carolina Press). I substituted Lamb shanks for the pork shanks in the recipe (plus a few other
changes). The Magnolia Grill Restaurant is located in Durham, North Carolina. Every dish served at this wonderful restaurant is outstanding!
More of Linda's wonderful
Lamb Recipes. Also learn
How To Cook Perfect Boneless Leg of Lamb.
Lamb Osso Buco Recipe
Yields: 6 servings
Prep time: 60 min
Lamb cook time: 2 hr
6 meaty lamb shanks, trimmed of the silver skin and any grizzle
1/4 cup red wine vinegar
1 1/2 cups red
(I like to use pinot noir wine)
1/2 cup bourbon
4 bay leaves
, peeled and lightly crushed
8 sprigs fresh rosemary
1 teaspoon red pepper flakes
salt and freshly-ground black
pepper to taste
Chicken stock or water
Creole Spice Blend
(see recipe below)
Creole Baked Beans
(see recipe below)
Arugula Gremolata (see recipe below)
Combine the molasses and vinegar in a bowl
and stir to mix (I like to use large resealable plastic bags for marinating).
Add the wine, bourbon, bay leaves, garlic, rosemary, and red pepper flakes.
Mix well and marinate the lamb shanks in this mixture, refrigerated for 24
hours. Turn the lamb in the marinade occasionally. Remove from refrigerator 1 hour before cooking.
Preheat oven to 350 degrees F.
Remove the lamb from the marinade, wiping off any excess and season liberally with salt and pepper. Reserve the marinade.
Heat a large, heavy skillet over medium-high heat; add olive oil. Sear the lamb shanks on all sides until deeply browned.
Transfer lamb to a deep oven-proof baking or roasting pan large enough to
hold the lamb in one layer. Pour the reserved marinade over the lamb and add
chicken stock or water to the level of the top of the lamb.
Cook over high heat until the liquid comes to
a simmer; remove from heat. Cover pan tightly with a lid or aluminum foil
and transfer to the bottom rack of the oven. Cook the lamb for 1 1/2 to 2
hours or until meat is meltingly tender. To test, insert a knife or skewer
into a thick section (there should be no resistance and the juices should
run clear). Remove from oven and cool completely at room temperature;
refrigerate lamb and braising liquids, covered, overnight.
Prepare Creole Baked Beans; refrigerate until ready to serve.
To Assemble and Serve:
Prepare Arugula Gremolata; set aside.
Remove the lamb shanks (with the braising liquid) from the refrigerator;
scrape all the congealed fat from the surface and warm in a pan over
medium-low heat for 10 minutes. Lift the lamb from the pan to a platter.
Strain the solids from the braising liquid and return all but 1 1/2 cups of
the braising liquid to the roasting pan. Return the lamb to the pan and warm
over medium heat to heat the lamb thoroughly. Keep warm.
Transfer the reserved
braising liquid to a saucepan; bring to a boil over high heat. Reduce heat
to medium and cook, skimming impurities from liquid, until reduced by half.
Season with additional salt and pepper if needed and keep warm.
Heat the prepared Creole
Baked Beans in a saucepan until warmed through. Season with salt and pepper; add the oregano and
parsley. If needed, adjust the acidity with cider vinegar. Divide beans
between six warm wide-rimmed soup bowls. With a slotted spoon, lift the hot
lamb osso buco from the braising liquid and place one in each bowl on top of the beans.
Spoon reduced braising liquid
over the Lamb Osso Buco and divide the Arugula Gremolata on top of each portion. Serve immediately.
Makes 6 servings.
Creole Baked Beans:
1 pounds small red or white beans, picked over for debris (soaked overnight in cold water)
1/4 cup olive oil
onion, cut into small dice
2 ribs celery, cut into small dice
1 red bell pepper, cut into small dice
1/4 cup minced
1 bay leaf
1 teaspoon crushed red pepper flakes
1 tablespoons Creole Spice Blend (see recipe below)
3 tablespoons brown sugar
1 tablespoon dry mustard
1 cup seeded, chopped
tomatoes or 1 can Roma (Italian style) tomatoes, crushed
1 quart chicken or lamb stock
2 tablespoons chopped oregano
1/2 cup parsley
Cider vinegar to taste
Prepare Creole Spice Blend; set aside.
Preheat oven to 300 degrees F.
In a large heavy pot, heat olive oil. Add the onion, celery, and pepper; cook until
softened and lightly caramelized. Add garlic, bay leaf, red pepper flakes,
and Creole Spice Blend; cook 2 minutes. Stir in the brown sugar, mustard,
tomatoes, drained beans, and enough chicken or lamb stock. Stir well, bring
to a boil; cover pan with aluminum foil and then a tight-fitting lid.
Transfer to the oven and bake for 1 1/2 to 2 hours; check the stock
regularly and add more if necessary. Cook until the beans are tender and
most of the stock is absorbed. Season generously with salt. Refrigerate
overnight or longer (the flavor improves is these beans are made 1 to 2 days
Creole Spice Blend:
1 teaspoon fennel seed
1 teaspoon coriander seed
1 tablespoon paprika
1 teaspoon whole
1/2 teaspoon whole
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano
Combine all the ingredients
in a spice mill or small electric coffee grinder. Grind until smooth and
uniform. Cover tightly to store.
2 cups arugula, stemmed and washed
2 tablespoons olive oil
Salt and black pepper
In a small bowl, toss the
arugula leaves with the olive oil, salt, and pepper; set aside.