California Central Coast Recipes
Braised Lamb Shanks Osso Bucco style
This recipe is so delicious, it needs to be savored. I make and serve this "Osso Bucco" style, but use lamb shanks rather than veal shanks because veal is very hard to find, as well as expensive. The prep work isn't hard, but you DO need to allow enough time for the lamb shanks to simmer long enough for the meat to start falling off the bone -and then it practically melts in your mouth. I like to serve this on a bed of warm soft Basic Polenta
so that its flavors are distinctive.
The long-simmering shanks in their trito really make the house fragrant. Plan this for a cold or stormy day when you're inside anyway and you can monitor the cooking.and it is a recipe for comfort food at its best.
Preparation time: 30 minutesCooking time: 3 hours
2 pounds Lamb shanks , about a pound each cut into 2 inch sections (figure about a pound per person.)
Salt to taste
Pepper to taste
1/2 cup flour
1/4 cup Extra-virgin olive oil plus extra if needed
1 large onion , chopped
1 large carrot , peeled and chopped
3 medium stalks celery , chopped
3 large cloves garlic , chopped
3 sprigs fresh rosemary , plus extra for garnish
2 cups Fume Blanc wine
1 cup reduced sodium beef broth
1 14.5 ounce canned peeled tomatoes , drained and chopped
1/3 cup Italian parsley , chopped
1 If your lamb shanks are fatty, trim-off excess fat. Season with salt and pepper. Dredge in flour, shaking off excess flour.
2 In a large Dutch oven, heat 2-3 tablespoons olive oil over medium heat. Place cut shanks in pan and brown on all sides, you may need to add a little more olive oil to finish your browning. (About 10 minutes.) Remove shanks from pan and set aside until later.
3 If there is a lot of lamb fat, drain off excess fat but do not scrape out meat residue from bottom of pan.
4 Add 2-3 tablespoons olive oil to pan and heat over medium. Add onion and saute until starting to soften. Add carrots and celery and saute until softened. Add garlic and saute until fragrant.
5 Add wine to pan, mixing well to combine with onion-mixture. Add beef broth and combine well. Add tomatoes and combine well. Add parsley and combine well, then season with salt and pepper. Be sure to scrap up bits of meat etc. from the browning process that are stuck on bottom of pan. Add the rosemary sprigs and combine well.
6 Return the lamb shanks to the pan. Stir well and bring to a boil, then reduce heat to low and simmer semi-covered for 2 hours.
7 After the second hour of simmering, remove cover and let simmer and reduce the wine-broth mixture down to make an intensely-flavored sauce. When the meat starts falling off the bone, remove it from the pan and cover to stay warm.
8 After the meat has been removed, cook the sauce down over medium-high heat. Reduce until the sauce is thickened to desired consistency.
9 In the meantime, you will have cooked the Basic Polenta Place some polenta on each dinner plate, topped with the lamb shanks and garnish with fresh rosemary.
A Petite Syrah goes exceptionally well with this.