Lamb Osso Buco

A new favorite in my home. I made a lamb Osso Buco last week which Tom simply loved.

This recipe is simple, elegant and so delicious you will want to make it over and over. Serve your Lamb Osso Buco over mashed white or sweet potatoes, risotto or creamy polenta.

Nothing says I love you like an amazing Osso Buco.

I hope you will give my recipe a try. Of course you can substitute with pork shank or beef shank.

Ingredients:

2-4 Australian Lamb shank steaks

2 TBL Olive Oil

2-3 large carrots - sliced at an angle

1 large yellow onion - diced or sliced

2 celery stalks - sliced

2 TBL tomato paste

2 garlic cloves mashed

1 TBL veal Demi glaze

1 Box low sodium chicken stock, broth or chicken bone broth

1/2 cup dry white wine

fresh thyme sprigs

1-2 fresh rosemary sprigs

1 teaspoon dried Oregano

fresh chopped parsley - for topping

salt & fresh cracked black pepper

Directions:

Preheat oven to 325 degrees

Prepare the lamb by sprinkling salt and black pepper on all sides and allow to come to room temperature for 20 minutes.

In a large Dutch oven or a large style casserole with a cover - heat the olive oil on medium high heat.

Drop your lamb shanks in being careful not to overcrowd and sear each side for 3-4 minutes. You want a nice color on both sides. Remove from the pan and rest on a plate.

Add more olive oil into the pan if needed and add the onions, celery and carrots. Cook for 3-4 minutes, stirring occasionally. Add a good pinch of salt and black pepper.

Add next the tomato paste and stir the paste into the vegetables for one minute to reduce the bitterness of the tomato. Then add the mashed garlic and sauté for 1 full minute more.

Add next the white wine. If cooking 4 shanks you can add up to 1 cup of white wine. Allow the wine to reduce for 2-3 minutes then add your dried oregano, fresh thyme and rosemary sprigs.

Add the lamb shanks back into the pan with their reserved juices. Cover with enough chicken stock or broth until just over the top of each lamb shank. Allow the liquid to come to a light simmer.

Cover and place the dish into the oven for 2 1/2 hours to 3 hours. You will know the lamb is done when it is fork tender. *Do not rush the cooking process as an extra 15 minutes can make all the difference in the world.

Serve on or along side your selected side dish - adding chopped parsley on each serving.

ENJOY!