2-3Tablespoonsolive oilrefined or “light” olive oil has higher smoke point
1 ½cuponionsOr 1 large onion, coarsely chopped
10-12Baby carrotsOr 4 long carrots, coarsely chopped
4stalks of celery 8” longcoarsely chopped
8garlic clovesminced
1 ½tablespoontomato paste
2cupsWhite wine
3tablespoonsfresh rosemaryfinely minced or crushed (can use dried, but decrease to 2 tablespoons
2Bay leaves
2cupsChicken stock
1tablespoonlemon zestOr zest from 1 lemon
1TablespoonParsley
Gremolata (optional)
3TablespoonsFlat leaved parsley
2ClovesGarlicMinced
1TablespoonLemon zest
2Anchovy filletsMinced
Instructions
Preheat oven to 350 degrees F.Pat the lamb shanks dry with paper towels to remove any excess moisture. The shanks will brown better when they are dry. Season each shank with salt and crushed thyme.
In a large Dutch oven pot, heat oil until smoking. Add shanks to the hot pan and use tongs to turn and brown on all sides, about 3 minutes per side. Remove browned shanks and reserve.
In the same pot, add the onion, carrot and celery. Saute until soft and translucent, about 8 minutes. Add the garlic and cook 1 minute (do not burn). Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and bring to a low boil for a couple of minutes. Add the rosemary and bay leaves and 2 cups of the chicken stock and bring to a simmer or low boil.
2-3 Tablespoons olive oil, 1 1/2 cup onions, 10-12 Baby carrots, 4 stalks of celery 8” long, 8 garlic cloves, 1 1/2 tablespoon tomato paste, 2 cups White wine, 3 tablespoons fresh rosemary, 2 Bay leaves
Add enough water to just cover the lamb shanks in the pot (can use chicken stock or wine for the liquid, but water is fine). Cover the pot and place in the oven for 3 hours. Check after a couple of hours to make sure liquid hasn’t reduced too low. If the shanks are looking gray instead of deep brown, uncover the pot for the last hour.
2 cups Chicken stock
Carefully remove the cooked shanks from the pot and place in a serving platter. Pour all the juices, vegetables and sauce from the pot over the shanks and garnish with chopped parsley and lemon zest.
1 tablespoon lemon zest, 1 Tablespoon Parsley
For the Gremolata
Shortly before serving, combine the parsley, garlic, lemon zest, and anchovies. Add two Tbs. of the gremolata to the stew. Serve the osso buco topped with the stew sauce and a small sprinkling of the remaining gremolata.
For the Gremolata: Makes about 1/2 cup This is fast to do with a mini food processor or by hand.
3 large cloves garlic
1 cup packed parsley leaves
2 – 3 tablespoons finely grated lemon zest
1/2 teaspoon or so salt
Pulse the garlic, parsley, and lemon zest to finely chop it. Be careful not to turn it into a paste. It should be light and airy. Add salt to taste.Shortly before serving, add two Tablespoons. of the gremolata to the stew. Serve the osso buco topped with the stew sauce and a small sprinkling of the remaining gremolata.