Lamb Osso Bucco With Gremolata
Ingredients
Osso Bucco
-
2½ – 3
lbs
cross cut lamb shanks
-
to taste
salt and pepper
-
2
tablespoons
ghee
-
1
carrot, roughly chopped
-
1
celery stalk, roughly chopped
-
1
medium onion, coarsely chopped
-
½
cup
chopped peeled tomatoes
-
½
bulb
fennel, chopped
-
3
cloves
garlic, minced
-
2
teaspoons
fresh thyme leaves
-
1
cup
white wine
-
½
cup
chicken stock
-
1
leaf
dried bay leaf
Gremolata
-
1
large handful
chopped Italian parsley
-
1
clove
garlic, minced
-
1
zest
lemon
Instructions
- Preheat the oven to 300°F.
- Season the lamb with salt and pepper, then heat ghee in a Dutch oven and brown the lamb shanks on both sides.
- Remove the browned lamb shanks and set aside.
- In the same Dutch oven, sauté the carrot, celery, onion, tomatoes, fennel, garlic, and thyme until softened.
- Pour in the white wine and chicken stock, scraping the bottom of the pot.
- Nestle the browned lamb shanks back into the pot and add the bay leaf.
- Cover the stew with parchment paper and then place the lid on top.
- Braise in the oven for 2 to 2½ hours until the meat is tender.
- Remove the lamb shanks and tent with foil, then reduce the braising liquid if desired.
- Mix the gremolata ingredients in a bowl.
- Serve the lamb osso bucco with sauce and vegetables, topped with gremolata.
Nutrition Facts (estimated)
Servings
4-6
Calories
450
Total fat
25g
Total carbohydrates
15g
Total protein
35g
Sodium
300mg
Cholesterol
100mg
You might also like