Making this tonight? Share your pic with us on Facebook!
1.5 kgcross cut lamb shanks
1Salt and pepper to taste
1carrot, roughly chopped
1celery stalk, roughly chopped
1medium onion coarsely chopped
½ cupchopped peeled tomatoes
½ bulbfennel, chopped
3garlic cloves, minced
2 tspfresh thyme leaves
1 cupwhite wine
½ cupchicken stock
1dried bay leaf
1Large handful chopped Italian parsley
1garlic clove, minced
1Zest 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.
We use technologies, such as cookies, to customise content and advertising, to provide social media features and to analyse traffic to the site.