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 I
adapted this recipe from Food and Wine Magazine.
Check out more of Linda's
wonderful
Lamb Recipes.
Lamb
Shanks, Osso Buco, For Two
1/4 cup extra-virgin
olive
oil, divided
2 meaty lamb shanks (1 1/4 pounds each), fat trimmed if necessary
Coarse
salt
and freshly ground black
pepper to taste
3 tablespoons extra-virgin
olive
oil
6 cloves
garlic,
finely chopped
2 medium
onions,
coarsely chopped
2 medium carrots,
halved lengthwise and cut into 1-inch pieces
2 large celery ribs, cut into ½-inch dice
1/2 bottle (750 ml) dry red
wine
(I like to use pinot noir wine)
One (15-ounce) can crushed
tomatoes
1 1/2 cups chicken stock or low-sodium broth
Three (3-inch-long) strips of
orange
zest
2 teaspoons dried oregano
1/4 cup coarsely chopped flat-leaf parsley, divided
Preheat the oven to 325 degrees F. In a large, heavy
skillet (I like to use my
cast-iron
skillet) over
medium-high, heat 2 tablespoons of the olive oil. Add the lamb shanks,
season with salt and pepper and cook over moderate heat until well browned
all over, approximately 10 to 15 minutes. Transfer the shanks to a large
roasting pan and pour off the fat.
 Heat the remaining 2 tablespoons of olive oil in the same skillet.
Add the garlic, onions, carrots, and celery; cook over moderate heat until
softened, about 10 minutes. Add the wine, bring to a boil over moderately
high heat and simmer for 3 minutes. Add the tomatoes, chicken stock, orange
zest, oregano, and 2 tablespoons of the parsley; bring to a boil. Pour the
mixture over the lamb and cover with foil. Brke in the oven for about 3
hours, or until the lamb shanks are very tender. Remove from oven.
Increase the oven temperature to 350 degrees F. Transfer the lamb
shanks to a large, deep baking dish, cover with aluminum foil and keep warm.
Pour the sauce and vegetables into a large saucepan, discarding the strips
of orange zest. Simmer the sauce over medium heat, skimming the surface
occasionally, until richly flavored, about 15 minutes. Season with salt and
pepper and pour it over the lamb shanks.
Cover the dish of lamb shanks with foil and bake for about 10
minutes, or until they are heated through. Set a lamb shank on each plate
and spoon some of the sauce over and alongside. Garnish with the remaining 2
tablespoons of parsley and serve.
MAKE AHEAD: The recipe can be prepared through Step 3 and refrigerated
overnight. Spoon the cold fat from the surface and bring the lamb shanks to
room temperature before reheating them in a 325 degree F. oven for about 45
minutes.
Serve with garlic mashed potatoes
Makes 2 servings.
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