Osso Buco of American Lamb

By on · In Dinner, Luncheon, Meals, Meats, Regional and Ethnic, ROTD, Techniques, Vegetables

Lamb, just like veal, makes a superb Osso Buco and is ideal served over a bed of braised root vegetables, polenta or risotto with asparagus. The incredible flavor of this rich meat is enhanced by the sauce.
Osso Buco of American Lamb

Osso Buco of American Lamb
 
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Served over a bed of poached root vegetables with a side of asparagus glazed with butter and Parmesan, this is spectacular.
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Recipe type: Main, Lamb
Serves: 6 to 8
Ingredients
  • 12 American lamb shanks, 8-10 ounces each
  • 3/4 Cup cooking oil
  • 6 Tablespoons tomato paste
  • 3 garlic cloves
  • 1 1/2 Cups onions, chopped
  • 1 1/2 Cups red wine
  • 3 bay leaf
  • 3 cinnamon stick
  • 1/4 Tablespoon nutmeg, ground
  • 1 Tablespoon fresh marjoram, chopped
  • salt and pepper to taste
Instructions
  1. Heat oil in large roasting pan; sear lamb shanks on all sides.
  2. Reduce heat; add tomato paste. Add garlic and onions; cook 5 to 10 minutes.
  3. Add red wine, bay leaves, cinnamon, nutmeg, marjoram, salt and pepper. Add enough water to fill pan 3/4 high; cover and cook in 250 degrees F oven until meat easily separates from bone, about 4 hours. Remove lamb shanks from liquid; reserve.
  4. Reduce braising liquid to sauce consistency; pour over lamb shanks to serve.

 

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