1.5 kg cross cut lamb shanks
1 Salt and pepper to taste
2 Tbsp butter
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 medium onion coarsely chopped
½ cup chopped peeled tomatoes
½ bulb fennel, chopped
3 garlic cloves, minced
2 tsp fresh thyme leaves
1 cup white wine
½ cup chicken stock
1 dried bay leaf
1 Large handful chopped Italian parsley
1 garlic clove, minced
1 Zest of lemon
- Preheat oven to 180°C. Season lamb with salt and pepper and heat butter in a large Dutch oven over medium high heat. In batches, brown each of the cut lamb shanks well on both sides. Place the browned lamb shanks on a platter and tent with foil.
- Place the carrot, celery, onion, tomatoes, fennel, garlic, and thyme in the Dutch oven. Stir and sauté until they begin to soften, and then pour in the white wine and chicken stock. Reduce heat to low, and scrape any bits off the bottom of the Dutch oven.
- Once your liquid begins to simmer, add the bay leaf and the browned lamb shanks in an even layer.
- Place the Dutch oven in the preheated oven for 2 to 2½ hours or until the meat easily falls from the bone.
- Carefully remove the crosscut lamb shanks to a platter and tent them with foil. Remove the fat from the remaining braising liquid if you choose, and simmer it over medium heat until the sauce is reduced by ¼. In a small bowl, combine the parsley, garlic and lemon juice to make a gremolata.
- Plate the lamb osso bucco with some sauce and vegetables and top with a light sprinkling of the gremolata.