Applying a low-and-slow cooking method to lamb shanks will produce a tender result with European Flavor
Lamb shanks are a bone-in cut; heavily muscled, and covered with fat. Literal translation of Osso Bucco means hole in the bone and it comes from the shin area of the leg This requires a long moist cooking method like braising, to achieve a tender succulent end result. During the afore mentioned cooking process, the marrow in the center of the bone melts in the roasting liquid and completes the hole in the bone Italian namesake.
The first part of the braising process requires you to sear the shanks in fat to achieve a flavorful exterior crust. The second part involves covering with broth and simmering for hours to slowly cook and break down tough striated muscles and connective tissue.
The many regions in Italy produce different and tasty variations, but all share similar technique when it comes to the approach of cooking this particular recipe.
The searing process is started by seasoning with salt, herbs and usually flour. It also requires browning in hot olive oil on all sides. This not only intensely flavor the outside of the meat, but ultimately colors and infuses the cooking juices.
After this searing process, wine or broth is added to deglaze or help remove browned bits on the bottom of the cooking vessel. This is another component in the ultimate flavor and color of the sauce. After deglazing and covering with additional liquid the meat and pan are covered and left to cook at 325 - 350 for a few hours or longer until the meat literally falls off the bone.
For the Osso Bucco:
- 2 lamb Shanks
- 2 tablespoons vegetable oil
- 1 onion chopped
- 1 parsnip, peeled and chopped
- 1 potato, peeled and chopped
- 1 sweet potato
- 1 cup turnip, peeled and chopped
- 2 ounces red wine
- 1 ½ cups beef broth
- ½ tablespoon parsley springs, chopped
- 1 pinch nutmeg
- 1 pinch cinnamon
- ¼ cup flour
- 1/8 teaspoon thyme
Method:
- Season lamb shanks with salt and pepper.
- Combine flour and thyme and dredge shanks in mixture.
- Heat oil in a skillet large enough to cook both shanks. Brown the lamb nicely on all sides and remove from pan.
- Sauté diced root vegetables until translucent. Add remaining flour and toast for a few minutes.
- Deglaze with red wine and add beef stock, nutmeg and cinnamon.
- Cover the lamb shanks with vegetables and broth in an oven proof dish.
- Cover and bake in the oven two hours until the lamb is very tender.
- Check seasoning and plate lamb over the vegetable mixture on serving plates.
