LAMB SHANKS ‘OSSO BUCO’ STYLE
Lamb shanks braised in the oven with vegetables, garlic, wine, and fresh herbs, served with creamy sweet corn polenta.
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INGREDIENTS
4 Lamb shanks (approximately 300g each)
¼ cup Flour
2 teaspoons Salt
1 teaspoon Freshly ground black pepper
4 tablespoons Butter
¼ cup Olive oil
2 large Onions, chopped
4 medium Carrots, peeled and diced
4 stalks Celery, diced
2 cloves Garlic, peeled and crushed
3-4 sprigs Fresh thyme (I teaspoon dried)
2-3 sprigs Fresh rosemary
1 teaspoon Lemon zest
500 ml Red wine
2 Bay leaves
1 x 400g tin Tomato, crushed
1 tablespoon Tomato paste
500 ml Stock (lamb or beef)
Gremolata
½ cup Parsley, finely chopped
1 clove Garlic, minced
2 teaspoons Lemon zest, finely grated
1 teaspoon Orange zest, finely grated (optional)
METHOD
Preparing the lamb:
Pre-heat the oven to 170°C.
Mix together the flour, salt and pepper and dust the lamb with the seasoned flour, make sure each shank is well-covered.
Melt the butter in a large ovenproof casserole over high heat. Add the oil and place the shanks in the hot oil one at a time and brown on all sides, about 5 minutes per batch. Remove the shanks to a plate and keep on the side.
Lower the heat and sauté the onion, carrots, and celery. When tender add the garlic, thyme, rosemary and lemon zest and mix. Add the wine and loosen the bits on the bottom of the pan. Return the lamb shanks to the pan and simmer for 10 minutes.
Add the bay leaves, tomatoes, tomato paste and stock, bring to the boil. Cover the pan tightly with a lid or tinfoil and place in the oven and cook for 2 hours, basting the lamb shanks every 30 minutes. The meat should be tender but not falling off the bone.
Preparing the gremolata:
In a separate bowl mix the finely chopped parsley and the garlic. Add the lemon zest and mix well.
To garnish sprinkle the gremolata over the lamb shanks just before serving.
Serve with creamy sweet corn polenta.
