Lamb Osso Buco

 I came across lamb shanks prepared for osso buco at Costco recently. I have been going to the local grocery store looking for it and was unable to find it, and the  lamb shanks that they did have  were  ( almost always) too small. Osso buco is traditionally made with veal ( which is readily available at most grocery stores).

This dish ( like most of my dishes) comes together quickly and then works its magic while simmering on the stove. There are many variations to this recipe and some  of them call for red wine. I prefer white wine in this recipe because I felt that it tastes a bit lighter and goes well with the lamb which in itself is rich. Each piece of shank is tied with kitchen twine so that it does not fall apart while braising, remove it after plating, just before serving. The meat will fall off the bone once it is done.. and don't forget to feast on the marrow. I served this dish  with creamy saffron risotto.


Lamb Osso Buco
2 1/2 to 3 lbs of lamb shanks, trimmed
2 sprigs rosemary
2 sprigs fresh thyme
2 bay leaves
kitchen twine
1/2 cup olive oil
1 medium onion - minced
1 carrot - diced small
 1stalk celery - diced small
all purpose flour for dredging
2 tb tomato paste
1 cup white wine
3 cups chicken stock

salt and freshly ground black pepper to taste

Topping:
 3 flat leaf parsley - finely chopped
1 tb lemon zest
salt and freshly ground black pepper to taste

Secure lamb shanks with twine so that it does not fall apart when it is done braising. Pat lamb shanks dry, sprinkle with salt and freshly ground black pepper, dredge in flour, shake off excess and set aside until all shanks are done.
Heat olive oil in a heavy pot ( medium high heat) and brown shanks. Work in batches if needed and set aside.
Saute chopped onions, carrots and celery for 5 to 6 minutes ( or until onion is translucent). Add tomato paste to onion mixture , pour in white wine, mix well and cook until liquid is reduced to half. Pour in chicken stock, add bay leaves, rosemary , thyme and return lamb shanks to pot. Cover and simmer for 1 1/2 hours. Remove lid to check on  and stir shanks very 25 minutes or so. The  sauce  ideally should be at least half way up the shank. It is ok if you have more sauce. In the event of too much sauce, bring to a gentle boil with the lid off and this should reduce the sauce a bit / add a bit more chicken stock if there isn't enough sauce . Adjust seasoning, sprinkle flat leaf parsley and lemon zest mixture on shanks when serving. And don't forget to remove the twine !!