Lamb Shank Osso Buco

• 4 lamb shanks, about 1.5 pounds each
• Salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups chicken broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf

Steps

1. 1 Preheat oven to 325°F. Season lamb shanks with salt and pepper, then coat with flour.
2. 2 Heat olive oil in a large oven-safe pot over medium-high heat. Brown shanks on all sides, then remove and set aside.
3. 3 In the same pot, sauté onions, carrots, celery, and garlic until softened.
4. 4 Deglaze with white wine, scraping up any browned bits from the bottom.
5. 5 Return shanks to the pot, add broth, rosemary, thyme, and bay leaf. Bring to a simmer.
6. 6 Cover and transfer to oven. Braise for 3 hours, or until meat is tender.
7. 7 Remove from oven, discard bay leaf, and let rest for 10 minutes before serving.

Equipment

• Large oven-safe pot with lid
• Oven

Variations

• Add diced tomatoes for a richer sauce.
• Substitute beef shanks for a beef osso buco.

Substitutions

• Use vegetable broth for a vegetarian version with portobello mushrooms.
• Substitute red wine if white wine isn't available.

Pairings

• Creamy polenta
• Steamed green beans
• Crusty bread

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• Serve with a side of creamy polenta or crusty bread to soak up the broth.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Pair with creamy polenta or a simple green salad.
• Serve with a glass of crisp white wine.

FAQ