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4 lamb shanks cut about 1 1⁄2 to
2 inches (4 cm to 5 cm) thick (ossobuco style)
1⁄4 cup (30 g) all-purpose flour
1 teaspoon salt
8 cracks coarsely ground black pepper
3 tablespoons (45 ml) extra virgin olive oil
4 medium carrots, peeled, 3 cut into 2-inch (5-cm) pieces, and 1coarsely grated
1 medium yellow onion, sliced into thick wedges
2 pounds (900 g) small red
potatoes, peeled and sliced
8 large cloves garlic, coarsely chopped
1 sprig fresh rosemary, stemmed
and leaves coarsely chopped
3 tablespoons tomato paste
1 chicken bouillon cube
1 bottle dry white wine
Recipe by Hillary Davis, Le French Oven
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Preheat the oven to 350° F (180° C), rinse lamb shanks, and pat very dry with paper towels.
Mix the flour, salt, and pepper together. Spread it out on a plate or piece of wax paper then drag the lamb over the flour to dredge both sides. Shake off
Heat oil in the French oven over medium heat.Brown the lamb on all sides. Don’t move the meat around too much, let it sear and brown on 1 side before turning over and repeating on the other side.
Next, add the carrot pieces, onion, potatoes, garlic, rosemary, and tomato paste into the French oven. Grate in the bouillon cube. Pour in the wine. Cover and place in the oven to cook for 1 hour. Uncover, turn the shanks over, add the grated carrots, cover, and cook 1 more hour, or until the meat is tender and almost falling off the bone.
Put the French oven on the stovetop over low heat. Stir in the thyme leaves and the tomatoes with their seeds and juice and cook 5 minutes then taste for seasoning, adding more salt and pepper, if desired.
While the lamb is cooking, make the Gremolata.
Place the lemon and lime into a bowl. Add the parsley,garlic, salt, pepper, and oil to the bowl and mix well.
To serve, transfer one ossobuco to each plate, surround with vegetables, top with a ladle of sauce, sprinkle with the Gremolata, and serve with a bowl of grated Parmesan cheese.
IDEAS AND SUGGESTIONS
Omit the Gremolata and simply shave big curls of Parmesan over the top.