Sometimes your body craves a dish that is going to stick to your ribs a little bit. I love myself a hearty stew, and this one is free of potatoes, cream, and all the other bad stuff that usually accompanies stew. The fun thing about lamb osso bucco is that it is obviously made with lamb, so the flavors are very unique from what you would expect. This is an Italian dish and is delicious when served over polenta.
Ingredients:
2 pounds lamb shank, cubed
1 tablespoon olive oil
2 tablespoons vegetable oil
1/2 cup flour
3 garlic cloves, smashed
2 celery stalks, diced
2 carrots, diced
1 onion, diced
1/4 cup tomato paste
1 cup white wine
3 cups chicken broth
1 bay leaf
1 sprig fresh rosemary, chopped
5 sprigs fresh thyme
2 tablespoons parsley, chopped
zest of 1 lemon
Kosher salt and pepper
Directions:
Heat oil in large la creuset type pan over high heat. Pat your lamb pieces dry, then sprinkle with salt and pepper. Dredge pieces in flour and add to pan. Sear on all sides until crispy and golden brown (under 10 minutes). Remove meat from pat. Cook your veggies with salt for 2-3 minutes, then add tomato paste and cook for another 2-3 minutes. Deglaze pan with wine, add your broth, thyme, rosemary, and bay leaf. Add your lamb back into the pan, cover and cook on low for 2 hours. Garnish with lemon zest, and parsley. Adjust seasoning as needed. Serve over polenta if desired.
Bon Apetite!
