Lamb Shanks Ossobuco
Ingredients
- 4 lamb shanks
- olive oil for braising
- salt
- pepper
- 3 tbsp olive oil
- 2 tbsp butter
- 2 onion(s) peeled and finely chopped
- 2 carrot(s) peeled and finely chopped
- 2 celery stalk(s) finely chopped
- 4 cloves garlic peeled and chopped
- 1 ½cups red wine
- ¾ cup beef broth
- ¾ cup chicken broth
- ¼ cup tomato paste
- 28oz. can tomato(es)diced
- 1 bunch thyme leaves removed and chopped
- 2 sprigs rosemary leaves removed and chopped
- 1 ½tsp sugar
- 2 bay leaves
- 2tbsp butter
- handful parsley fresh, chopped
- 1 lemon zest(optional)
Instructions
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Cut through the tendon that connects the meat to the bone at the bottom of the shank -this will allow the meat to bunch up nicely. Season the shanks generously with salt and pepper.
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Heat a large frying cast iron skillet or heavy fry pan over high heat. Add 2 tablespoons of olive oil, and brown the shanks a couple at a time, turning until dark brown all over (browning creates a great depth of flavor you get once they’re cooked). Set the shanks aside in a slow cooker.
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Reduce the heat to medium and add the 3 Tbsp. olive oil, butter, onions, carrot, celery and garlic to the same frying pan. Cook, stirring, for 10 minutes until the vegetables are golden and soft.
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Turn up the heat to high, add the wine, bring to a rapid simmer and let it bubble for 30 seconds or so to burn off the alcohol.
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Add the tomato paste, thyme, rosemary, stock, tomatoes, bay leaves and sugar to the pan and stir to combine. Pour or spoon carefully over the shanks. Cover with the lid and cook in the slow cooker on low for 6 hrs., spooning liquid over the shanks every now and then. The meat should be almost falling off the bone by the end.
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Gently remove the shanks using tongs or a large spoon (careful as they will be very delicate) and set aside in a dish covered in foil.
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Put the cooking into a large saucepan, add the butter to the sauce and boil for about 10 minutes to reduce slightly, or until it’ a nice pouring sauce. You may need to add 2-3 tsp cornstarch mixed with 1/4 cup cold water to thicken it up. Season to taste with salt and cracked pepper.
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Serve the shanks over creamy mashed potatoes, polenta or risotto alongside steamed green vegetables. Pour the sauce generously over the top. Sprinkle with parsley and lemon zest if you like. Andiamo mangiare!
Recipe from the Monastery Kitchen.
