Ingredients with Measurements:
- 4 lamb shanks
- Salt and pepper
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 2 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 cup chopped fresh parsley
- 2 tablespoons grated lemon zest
- 2 garlic cloves, minced
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Season lamb shanks with salt and pepper, then coat with flour.
3. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
4. Brown lamb shanks on all sides, about 8 minutes total. Remove from pot and set aside.
5. Add onion, carrots, celery, and garlic to the pot and sauté until vegetables are tender, about 5 minutes.
6. Add white wine and scrape up any browned bits from the bottom of the pot.
7. Add crushed tomatoes, chicken broth, bay leaves, thyme, rosemary, oregano, and red pepper flakes. Stir to combine.
8. Return lamb shanks to the pot, making sure they are submerged in the liquid.
9. Cover with lid and transfer to the oven. Bake for 2-3 hours, or until lamb is tender and falling off the bone.
10. In a small bowl, mix together parsley, lemon zest, and garlic to make gremolata.
11. Serve lamb osso buco with gremolata sprinkled on top.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 580
Fat: 28g
Carbohydrates: 23g
Protein: 52g
Sodium: 1030mg
Fiber: 5g
Sugar: 10g
Substitutions for ingredients:
- Lamb shanks can be substituted with beef shanks or veal shanks.
- Dry white wine can be substituted with chicken or beef broth.
- Crushed tomatoes can be substituted with diced tomatoes or tomato sauce.
- Chicken broth can be substituted with beef broth or vegetable broth.
Variations:
- Add chopped mushrooms to the pot with the vegetables.
- Use orange or lime zest instead of lemon zest in the gremolata.
- Add a splash of balsamic vinegar to the pot before baking for extra flavor.
Tips and tricks:
- Make sure to brown the lamb shanks well before adding the vegetables to the pot.
- If the liquid in the pot reduces too much during baking, add more chicken broth or water as needed.
- Gremolata can be made ahead of time and stored in the refrigerator until ready to use.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve lamb osso buco on a large platter with gremolata sprinkled on top. Garnish with fresh parsley or lemon wedges.
Garnishes:
Fresh parsley, lemon wedges
Pairings:
- Creamy polenta
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with bacon
- Grilled asparagus with Parmesan cheese
Troubleshooting advice:
- If the lamb is tough, it may need to bake for longer. Check it every 30 minutes until it is tender.
- If the sauce is too thin, remove the lid during the last 30 minutes of baking to allow it to thicken.
Food safety advice:
- Make sure to cook lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Osso buco is a traditional Italian dish that originated in Milan. It is typically made with veal shanks, but can also be made with beef or lamb shanks.
Flavor profiles:
Savory, rich, tangy
Serving suggestions:
Serve with a glass of red wine, such as Chianti or Barolo.
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Region: Italian