Lamb Shank Osso Buco

Lamb Shank Osso Buco
Fairly difficult

This is a family favorite for over 30 years. When properly prepared and cooked it is absolutely delicious.

Prep

Cook

Wait

15m

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Category: Meat and Poultry
Seasons
Cuisine Type Italian
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Ingredients

For 8 Serving(s)

Fruits & Vegetables

6 Medium Onions
3 Pounds Carrots
1 Stalk Celery
1 Large Sunkist Orange
1 Large Lemon
3 28oz. Cans Diced Tomatoes

Herbs & Spices

20 Cloves Garlic
4 Tablespoons Garlic Powder
2 Tablespoons Black Pepper
1 Tablespoon Dried Oregano
1/4 Cup Fresh Flat-leaf Parsley
3 Sprigs Fresh Thyme
1 Fresh Bay Leaf
2 Tablespoons Salt

Meat & Poultry

8 Shanks Lamb Shanks

Liquids

1 Bottle (750ml) Dry Red Wine
8 3/4 Cups Chicken Broth
1/2 Cups Vegetable Oil

Other

5 Cups Couscous

Lamb Shank Osso Buco Directions

  1. Garlic, finely chopped
  2. Onions, coarsely chopped
  3. Carrots, cut into 1" pieces
  4. Celery, cut into 1" pieces
  5. Zest both the lemon and the Orange
  6. Flat-leaf Parsley, coarsely chopped
  7. Season all the meat with salt, pepper, and garlic powder. (I usually just sprinkle the seasonings on the meat. I go easy on the salt and pepper and heavy on the garlic powder.)
  8. In an 8 quart pot, heat 2 tablespoons of the vegetable oil. Add as many of the lamb shanks as you can fit without piling them up, cook over moderate heat until well browned all over, about 10 minutes.(Do not completely cook lamb.) Transfer the shanks to a large roasting pan (I use a Steamer tray). Repeat with the remaining vegetable oil and shanks. Pour off excess fat.
  9. In the same pot that you browned the shanks in. Heat the olive oil in the same pot. Add the chopped garlic, saute until garlic begins to brown.
  10. Add, carrots and cook for 10 minutes then add in celery. (Watch your mixture carefully. Don't allow it to burn and get stuck to the bottom of the pot.)
  11. Add in Diced Tomatoes, Orange zest, and Lemon zest
  12. Put Oregano, Parsley, Thyme and Bay Leaf into either a tea-ball, wrap in cheesecloth, or you can use any kind of herb and spice infuser that you prefer. Place it into your sauce and bring to a boil.
  13. Add in Chicken Broth and bring to a boil.
  14. Add in Bottle of wine and bring to a boil one last time.
  15. After your sauce has come to a boil one last time pour it over your lamb shanks cover with foil and place in pre-heated 325-degree oven. Cook for 3 hours or until the lamb shanks are very tender.
  16. Remove from oven and let stand for 10 minutes. use paper towels to siphon excess fat from top of Osso Buco.
  17. Cook Couscous a per instructions on the package with one exception, replace water with chicken or beef stock. Usually 1&1/4 cup of liquid to 1 cup of Couscous.

Recipe notes

Please be advised that this recipe works for just about any meat, not just Lamb Shank.

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