Lamb Shank “Osso Bucco”
Style with parmesan gremolata
Ingredients: Osso Bucco
4 pieces lamb shank
¼ cup olive oil
1 medium sized carrot, ¼” diced
2 celery stalks, ¼” diced
1 medium sized Spanish onion, ¼” diced
4 cloves garlic, crushed
2 heaping tablespoons tomato paste
3 cups red wine
4 cups lamb stock
1 bouquet garni (thyme, bay leaf, black peppercorns)
Preheat oven to 375 degrees
On medium-high heat, heat a heavy-bottom pot or
casserole that is large enough to accommodate all the lamb in a single
layer. Liberally season the lamb with salt and pepper. Add the oil
to the pan. When the oil just begins to sizzle, carefully lay all
the lamb into the pan.
Reduce the heat to medium and continue to sear
for approximately 5 minutes. Turn each piece over and do the same
for the other side.
Remove the lamb and temporarily reserve on a plate
or platter. Discard ¾ of the oil, leaving ¼ cup remaining
in the pot.
Return the pot to medium-high heat and add the
vegetables. Season the vegetables with salt and pepper. Sweat them
until lightly browned. Add the tomato paste and wine. Simmer until
slightly thickened, stirring often to avoid scorching.
Return the lamb to the pot in a single layer. Add
the stock. The lamb should be submerged half way. Add more stock if
necessary. Add the bouquet garni and cover with a tight fitting lid.
Braise in the oven for 2 hours. Remove the cover
and cook for an additional 20 to 30 minutes. The meat should be tender
and nearly fall off the bone.
For best results, refrigerate the lamb in its own
braising liquid overnight. To reheat, cover and place in an oven preheated
to 400 degrees for 20 minutes.
¼ cup parmesan, finely grated
½ teaspoon fresh thyme, minced
Zest the lemon and orange onto a sheet pan lined
with parchment. Dry in a warm open place for 1 day or overnight. When
the time has elapsed, mix the zest, Parmesan and fresh thyme.