Lamb Shanks, Lamb Osso Bucco for Two
How To Make Osso Buco - Lamb Shank Recipe


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


I adapted this recipe from Food and Wine Magazine. Traditionally, Osso Bucco is made with veal shanks and served with risotto as the traditional side dish. This is a delicious version using lamb shanks, instead of veal shanks, that is sure to please your family and guests.

Lamb Shanks

More of Linda's wonderful Lamb Recipes. Also learn How To Cook Perfect Boneless Leg of Lamb>.

 



Lamb Shank Recipe, Lamb Osso Bucco for Two Recipe

Recipe Type: Lamb, Wine, Entree
Cuisine: Italian
Yields: 2 servings
Prep time: 30 min
Lamb cook time: 3 hr


Ingredients:

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
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 1/2-inch dice
1/2 bottle (750 ml) dry red wine (I like to use pinot noir wine)
1 (15-ounce) can crushed tomatoes
1 1/2 cups chicken stock or low-sodium broth
3 (three-inch-long) strips of orange zest
2 teaspoons dried oregano
1/4 cup coarsely-chopped flat-leaf parsley, divided


Preparation:

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.

lamb shanksHeat 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. Bake 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.

 

 

What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy