Lamb Osso Buco
Using lamb shanks is a really nice twist on Osso Buco. The tough shank meat slow cooks to a “fall off of the bone” consistency.
- Season lamb shanks with salt and pepper and allow to sit in refrigerator overnight
- Preheat the oven to 300 degrees
- Heat a sauté pan with enough olive oil to cover the bottom and bring to a light smoke point
- Carefully place the lamb shanks in the pan and allow them to cook to golden brown on all sides
- Remove the lamb shanks, add the vegetables, and cook until the onions are translucent
- Add the tomato paste and sauté for 3–4 minutes, stirring constantly
- Add the red wine and allow it to simmer until the alcohol smell has disappeared (it usually takes about 4-6 minutes)
- Add in all other ingredients and the sachet (mixture of parsley, rosemary, thyme and fennel seeds wrapped in cheese cloth) and bring to a simmer
- Cover the pan with aluminum foil and place in the oven for an hour and a half or until the meat is fork tender.
- Remove the meat, strain the sauce and pour back over the lamb shanks
WATCH: Chef Michael Ponzio makes Braised Lamb Shanks on WGN