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Friday, January 22, 2010

Easy Lamb Osso Buco

When you think of Ossobuco, you usually think of veal, but in this case, lamb is what the butcher had, so lamb is what I made. And it tasted good. So good that I think you should try it!

I guess it really depends what you have around. Since I am living in the Middle East at the moment, there is an abundance of lamb at a decent price. But try this recipe with whatever you have and let me know what you think!

I served my lamb with creamy polenta and the braising vegetables. Yep, you heard what I said. I served the braising vegetables. Nothing wrong with that. In fact, it seems to be a habit when ossobucco is made to discard of the braising vegetables. I for one believe that these are the best tasting veggies around. They are tender, flavorful, and hey, it means you don’t need to make vegetables!

Lamb Osso Buco
Adapted from a recipe at
Serves 4

8 lamb shanks, about 1 1/2 to 2 inches thick
1/4 cup + 2 tbsp Flour
1/4 cup Olive Oil
3 cups Carrots, coarsely chopped
3 cups Onions, coarsely chopped
4 Bay Leaves
1 stem Fresh Rosemary
1 tsp Dried Thyme
1/4 cup Tomato Paste
1 1/2 cups Dry White Wine
4 cups Chicken Stock
2 Whole Cloves
Salt and Pepper

Preheat oven to 175 degrees Celsius.

Place 1/4 flour in a dish. Pat the lamb shanks dry with a kitchen towel. Season each piece generously with salt and pepper and dredge in the flour.

Heat olive oil on stove in an oven proof dish. Place the lamb in the dish and sear on all sides until golden brown. Remove the lamb from the dish and set aside. In the same pan over high heat sauté carrots and onions and a large pinch of salt, until the vegetables start to soften (about 5 minutes). Add bay leaves, rosemary, thyme, and tomato paste and let cook for about 2 minutes. Then add the white wine and cook for another 2 minutes. Add the chicken stock and cloves, and sprinkle with the remaining 2 tbsp of flour. Bring to a boil. Add the lamb shanks back into the dish, and set inside preheated oven.

Braise for about 2 hours, turning once during cooking, until lamb is tender.

When cooked, strain liquids and reserve vegetables. Place liquids in sauce pan and reduce for about 20-30 minutes until it thick and creamy. Place Osso Buco on a platter. Garnish with sauce and sprinkle with gremolata

For the Gremolata
1/2 cup Flat Leaf Parsley
2 tbsp Lemon Zest
2 tbsp Lemon Juice
1 tbsp Extra Virgin Olive Oil
1 tsp Dried Oregano
1/2 Clove Garlic

Blend all ingredients together.

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