Italian Lamb Recipes

Italian Lamb Osso Buco: Beef or Oxtail Substitutions

WebMar 30, 2024 · Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below. Step #1: Sear lamb shanks …

1. Preheat oven to 350 degrees F.Pat the lamb shanks dry with paper towels to remove any excess moisture. The shanks will brown better when they are dry. Season each shank with salt and crushed thyme.
2. In a large Dutch oven pot, heat oil until smoking. Add shanks to the hot pan and use tongs to turn and brown on all sides, about 3 minutes per side. Remove browned shanks and reserve.
3. In the same pot, add the onion, carrot and celery. Saute until soft and translucent, about 8 minutes. Add the garlic and cook 1 minute (do not burn). Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and bring to a low boil for a couple of minutes. Add the rosemary and bay leaves and 2 cups of the chicken stock and bring to a simmer or low boil. Add enough water to just cover the lamb shanks in the pot (can use more chicken stock or wine for the liquid, but water is fine). Cover the pot and place in the oven for 3 hours. Check after a couple of hours to make sure liquid hasn’t reduced too low. If the shanks are looking gray instead of deep brown, uncover the pot for the last hour.
4. Carefully remove the cooked shanks from the pot and place in a serving platter. Pour all the juices, vegetables and sauce from the pot over the shanks and garnish with chopped parsley and lemon zest. See notes for making gremolata.

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