Osso Buco Recipe with Lamb and Creamy Polenta

This osso buco recipe was shared with me by my dear friends:
Rene and Rochelle Faulcon

Ossobuco is Italian for "bone hole" and the dish is originally made with braised veal shanks. This version is made with lamb shanks.

Osso Buco Recipe

Prep Time: 20 min
Cook Time: 1 hour 40 min

Total Time: 2 hours

Ingredients:

Serves 2

• 1 pound lamb shanks
• 3 tablespoons olive oil
• 1 large yellow onion, sliced lengthwise
• 2 large carrots, chopped
• 2 ribs celery, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 1 cup chicken stock
• 2 sprigs rosemary
• 2 sprigs thyme
• salt + pepper to taste

Directions:

1. Preheat oven to 325 degrees.
2. Rinse lamb shanks and season with salt and pepper.
3. In a Dutch oven or large pot, sear lamb shanks in 3 tablespoons of olive oil (about 5 minutes per side). Remove shanks and set aside.
4. Add onions to pot and saut for 2 minutes. Add the celery and carrots and saut for 6-7 minutes. Add garlic and tomato paste, stir.
5. Pour in wine and scrape the pot with a spoon to get any crisped bits at the bottom. Add chicken stock and stir.
6. Return lamb shanks to the pot, add rosemary and thyme and cover.
7. Put pot in the oven and cook for about 1.5 hours, turning the shanks after about 45 minutes. Cook lamb until it's fall-off-the-bone tender.
8. Serve over polenta.

CREAMY POLENTA
1 cup polenta
4 cups chicken or vegetable broth
2/3 cup grated Parmesan cheese
salt + freshly ground black pepper

• In a medium pot, bring the chicken stock to a boil and then reduce to a simmer.
• Slowly whisk in the polenta, stirring constantly until the liquid has been absorbed, about 15 minutes.
• Taste the polenta to check for doneness. If it remains undercooked but the stock has been absorbed, add a little more.
• Remove from heat when done and stir in the Parmesan cheese and salt and pepper to taste.

I like to blend the sauce with out the meat very lightly just to have the vegetables in smaller chunks, but the authentic way is to leave as is.

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GREMOLATA
1/4 cup Flat leaf parsley
1 garlic clove
1 tsp orange zest
1 tsp lemon zest

Combine minced garlic with the other ingredients and serve as a garnish.

Enjoy!

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