Lamb Shank Osso Bucco

recipe image

  • Prep time
    30 minutes
  • Cook time
    3 hours
  • Serves
Author Notes

A wealthy flavorful recipe of lamb, tomatoes, greens and served over noodles and goes smartly with a syrah wine! A extraordinarily hearty dish! —Harold Minkin


  • 4

    lamb shanks

  • 1 cup

    sliced olives ( shrimp can)

  • 2 tablespoons

    dry Italian seasoning

  • 1 tablespoon

    kosher salt add more to taste

  • 1

    Pepper , add to taste

  • 1

    can of San Marzano peeled tomatoes

  • 1 tablespoon

    dried parsley

  • 1/2 cup

    red wine

  • 3/4 cup

    red meat broth

  • 3


  • 1

    yellow onion

  • 3

    celery stalks

  • 3

    garlic cloves

  • 1 tablespoon

    tomato paste

  1. 1.Exhaust away silver skin on the lamb shanks
    2.Sprinkle a liberal amount of kosher salt and pepper on the lamb shanks
    3.Brown the 4 lamb shanks in 3 tablespoons of olive oil, add more if wanted on excessive heat for roughly 3 minutes per side

    4.Exhaust away and quandary lamb aside.

    5.Brown 2-3 carrots, 1 onion and 3 stalks of celery and lower into 1 breeze sized pieces and a pair of-3
    cloves of minced garlic, add olive oil if wanted.Add Salt and pepper and a tablespoon of
    tomato paste. This might easy take about 3-4 minutes

    6.Heat the oven to 325 levels if the use of a roasting pan or 300 levels if the use of a dutch oven

    7.Space the greens and tomato paste on the backside

    8.keep the lamb on top

    9.Add 1 16 ozcan of whole or diced tomatoes.

    10.Add a shrimp can of dark sliced olives.

    11.Sprinkle to taste 2 tablespoons of Italian seasoning

    12.Kosher salt, alter to your taste, usually round 1-2 teaspoons

    13.Ground pepper, (alter identical because the salt)

    14.1 tablespoon of dried parsley

    15.Add 1/2 cup red wine

    16.Add 3/4 cup of red meat broth.

    17.Turn the lamb over within the pan to evenly spread the seasonings

    18. Cook for 3 hours at 325 levels, heart rack

    19. Serve over pappardele pasta, noodles or old polenta

Learn More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button