OSSO BUCO

Ingredients

  • 2 lamb or veal shanks
  • kosher salt/pepper
  • flour for dredging
  • 3 TBLS olive oil
  • 3 TBLS butter
  • 1 1/2 C dry white wine
  • 3/4 C celery, finely chopped
  • 1/2 C carrots, finely chopped
  • 1/2 C white onion, finely chopped
  • 3 to 4 garlic cloves, chopped
  • 1 1/2 boxes beef broth
  • 1 box chopped tomatoes, drained
  • fresh thyme
  • fresh rosemary
  • 3 bay leaves
  • corn starch
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OMG…is all I have to say about this recipe for Osso Buco! The meat was fall off the bone delicious…and that sauce…that flavor…only something you can get with slow cooking. So, yes…this is not a recipe you can complete in an hour…all told, it took me about three hours from start to plate…and worth every second. You can do this…I swear…it is really an easy recipe to follow…just quite time consuming. I found this recipe many years ago on Epicurious...changed it up just a bit and love, love love it! This entire meal for two people costs just about $30 total! You could never get this at a restaurant. Believe me…you serve this meal…your guests will think you are a 5-star chef!

I made this recipe using lamb shanks…I grew up on lamb and really love the flavor. I have also made it will veal shanks…I love both equally…so definitely feel free to use the traditional veal…I will the next time I make it. I have also seen recipes out there using turkey…not my style, but if that’s what you feel…then go for it! I got lucky and found my lamb shanks (two in a pack) at The Fresh Market. They were fairly large…I did have some leftovers. I served my with my fabulous Parmesan Risotto…click here for recipe!

Heat oven to 375 degrees. Rinse lamb shanks, pat dry. I like to allow mine to get to room temperature…makes for a better sear. Season all sides with salt/pepper. Heat to medium/medium-high two tablespoons each of butter and olive oil in a heavy-bottom, cast iron enameled, dutch oven like this one here. Dredge shanks in flour and shake off any excess.

Place shanks in dutch oven and brown on all sides. Remove shanks. Add the white wine to the pot. Turn up the heat and scrape the brown bits as the wine reduces. Allow the wine to reduce by half then reserve in a bowl.

Add another tablespoon of each butter and olive oil to the dutch oven. Add in the celery, carrots, onion, and garlic. Allow the vegetables to soften.

Add the lamb shanks, including any juice back to the pot with the vegetables. Add the reserved wine mixture and enough beef broth (stock) to almost cover the shanks.

If you wish, you can make a bouquet garni with three sprigs of the rosemary, four to five springs of the thyme and the bay leaves.

I made this, but chose to just place the herbs inside the pot as pictured below. After the shanks are cooked, you will be straining the sauce. Place the chopped tomatoes on top of the shanks. Season with salt/pepper. Cover with lid and place in oven for two hours or until the meat is tender.

When shanks are tender, remove from pot and place in oven safe pan and place back in the oven to keep warm while you are preparing the sauce. Add a touch of the juices on top of the shanks prior to placing back in oven so they do not dry out.

Place the dutch oven on the stove and strain out the herbs/veggies. Allow the juices to come to a boil and boil for 15 minutes to reduce. Juices will have an amazing flavor. To thicken, I used a cornstarch slurry added to the boiling juices. This created an amazing gravy with bold flavor.

Serve the tender shanks on a bed of my Parmesan Risotto and top with this fabulous sauce! ENJOY!

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