It is suppose to rain this weekend. Go out to the store before the rains come and get what you need to make this dish. It is SO good. Mark got 2 plump lamb shanks in his meat CSA basket and we made good use of them this week. I love the super tender meat with the thick sauce. The diced tomatoes and white wine create a tangy and rich sauce that is a complete sensation. The white wine and lemon peel make this meal light, rather than super heavy and the lamb is so tender that you won't even get your knife dirty. We lapped this up with creamy mashed potatoes and it was one of the best meals we've had in a long while. I highly recommend for a rainy spring night.
Lamb Shank Osso Buco
2 lamb shanks
1-2 Tbs. olive oil
1 large onion
2 medium carrots
2 medium celery stalks
2 garlic cloves
2 small sprigs rosemary
2 sage leaves
peel of 1 lemon
1 can dices tomatoes
1 cup white wine
1 tsp. cornstarch
salt and pepper
1. Generously sprinkle the shanks with salt and pepper. In a large, heavy bottom pot on high heat, brown the lamb shanks on both sides in about 1-2 Tbs. olive oil.
2. Coarsely chop the vegetables.
2. Peel about a 2 inch long piece of lemon peel to add to the pot as well.
3. Remove the browned shanks from the oil, turn down to medium heat, and add the vegetables, rosemary sprigs, sage, and lemon peel. Sprinkle with salt and pepper and allow to cook for 4 minutes.
4. Add a can of diced tomatoes, white wine, and red pepper flakes to taste. Bring this to a simmer and turn down to low heat.
5. Nestle the lamb shanks back into the pot with the vegetables. Cover and simmer on low heat for 3-4 hours.
6. To thicken up the sauce, put corn starch and 1/4 cup of the hot liquid in a bowl and whisk until smooth. Then add back to the pot and cook for 5 more minutes.
7. Serve up the lamb shanks with a nice creamy starch like gnocchi or mashed potatoes.
Look at how tender. Yum!
One Year Ago: Haroset