No longer in the 100s – this must be fall! Here’s a hearty, braised lamb shank recipe to get the season started!
Osso Bucco is an Italian recipe that uses veal shanks braised in wine and broth. However, the veal can be easily substituted by lamb shanks, or even to slow cook beef brisket.
- 2-4 lamb shanks
- 1 cup carrots diced
- 1 cup celery diced
- 1 medium onion diced
- 14oz can of diced or crushed tomatoes
- 1/2 cup red wine (or substitute with broth)
- 2 tbsp tomato paste
- 1 tsp dry rosemary (or 2tsp fresh)
- 1 tsp dry oregano
- 2 tsp dry parsley
- 4 2″ long citrus peels (Grapefruit, lemon or orange)
- 1 tbsp grated citrus zest for garnish
- 1-2 tbsp chopped fresh parsley for garnish
- Salt and pepper to taste
- 2 tbsp olive oil
- You will need a skillet and a roasting pan. Pre-heat oven to 325F.
- Season the shanks with salt and pepper while heating a heavy skillet to medium-high.
- Once the skillet is hot, add olive oil and add the lamb shanks. Let them brown, approximately 3 minutes on each side (8-10 minutes total). When evenly brown, remove and place in the roasting pan.
- Then, add the chopped onions, celery and carrots to the skillet. Season with salt and cook until soft, approximately 8 minutes.
- Add the wine (or broth) and scrape any bits of the lamb or caramelized vegetables from the bottom of the skillet.
- Add the crushed tomatoes, tomato paste, parsley, oregano and rosemary and bring the sauce to a boil. Add the thick citrus peels. Then, reduce the heat and let it simmer for another 3-4 minutes.
- Pour the sauce over the lamb shanks. Use aluminium foil to tightly seal the roasting pan and place it in the oven for 2.5 hours.
- After 2.5 hours, remove the pan from the oven, and let it rest for 15 minutes before opening. Test the meat – it should be tender and falling of the bone.
- Garnish with fresh parsley and citrus zest and serve!
* You can use a slow cooker instead of the oven. Cook for 6-8 hours on low (I would not recommend cooking on high as that is sometimes to high of a temperature).