Volume 08

LAMB OSSO BUCCO
PHOTOGRAPHY BY SUSY ALFARO
What you need
Braised Lamb Shank (Osso Bucco)
2 Lamb Shanks (Heavily seasoned)
1 Cup Rough Chopped Onion
½ Cup Rough Chopped Celery
½ Cup Rough Chopped Carrots
Mushroom stems (from Risotto)
1 Can Tomato Paste
4 Cups Brown Stock
2 Cups Red Wine
1 Sprig Rosemary
1 Bay Leaf
What you do
Sear the Lamb Shanks until golden brown,
add to a pot with high sides and a lid.
Brown the Mire Poix, Mushroom stems, and
Tomato Paste in the same pan the lamb was
seared in. Add to the lidded pot.
Deglaze the searing pan with red wine and
reduce to about ½ original quantity.
Add all ingredients to our braising pot, bake
at 300 Degrees F for about two and a half
hours, or until tender. You can lower the heat
to about 200 and cook for another hour to
and hour and a half to make the meat more
tender if desired. Or you can use a crock pot
if you have all day.
Take the meat out of the liquid, strain thoroughly,
and reduce to desired sauce consistency.
I shoot for a sauce that will stick to the
back of a spoon when you run your fingers
across it.