Lamb - Osso Buco Style

Name: Lamb - Osso Buco Style
Yield: 4 servings
Cuisine: American
Ingredients: 6 tbs olive oil (divided); 4 lamb shanks; 3 medium carrots, peeled, sliced 1/2”; 2 medium parsnips, peeled, sliced 1/2”; 1 medium size onion, roughly chopped; 3 clove garlic, sliced thin; 3 tbs tomato paste (divided); 1 cup dry red wine; 1 can (14.5 oz.) whole peeled tomatoes, drained; 1 1/2 cup beef broth; 4 tbs mint jelly (divided); 1/2 cup dried apricots, halved; 2 tbs rosemary, finely chopped; 1 tbs dried thyme; 1/2 tsp powdered coriander (optional); 1 bay leaf; 1/4 tsp salt; 1/4 tsp pepper; 4 tbs fresh mint, finely chopped; 1 tbs grated lemon peel and twist shavings; 1/4 cup fresh parsley

Rick M @RickM_PTC

PTC, GA.

This delicious northern Italian style meal is very easy to prepare. It's slow-cooked in the oven with a “hint of mint” in a vegetable sauce which compliments the meat. When served, it rivals most restaurant dinner plates. It's my signature dish. Serve with polenta, couscous, wide flat noodles, or along-side a portion of Italian risotto (recipe is published). Buon Appetito!

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Ingredients

4 servings

6 tbsolive oil (divided)
4lamb shanks
3medium carrots, peeled, sliced 1/2”
2medium parsnips, peeled, sliced 1/2”
1medium size onion, roughly chopped
3 clovegarlic, sliced thin
3 tbstomato paste (divided)
1 cupdry red wine
1 can (14.5 oz.)whole peeled tomatoes, drained
1 1/2 cupbeef broth
4 tbsmint jelly (divided)
1/2 cupdried apricots, halved
2 tbsrosemary, finely chopped
1 tbsdried thyme
1/2 tsppowdered coriander (optional)
1bay leaf
1/4 tspsalt
1/4 tsppepper
4 tbsfresh mint, finely chopped
1 tbsgrated lemon peel and twist shavings
1/4 cupfresh parsley

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Steps

1

Preheat oven 325˚ F.
2

Place a roasting pan with lid (or Dutch oven) on a stove top on medium heat. Heat up olive oil (4 tbs.). Sear the shanks on all sides for about 3 minutes per side. Remove to a plate.
3

Add olive oil (2 tbs.) to the pan, add the vegetables and sauté for 5 minutes. Add the garlic, next add the tomato paste (2 tbs.). Mix with the vegetables until well coated. Heat 1-2 minutes.
4

Add the wine, chopped tomatoes, beef broth, mint jelly (1 tbs.), apricots, and spices. Add fresh mint. Turn off the heat and add in the shanks to the pot.
5

Cover, place into heated oven. Cook for about 2-3 hours depending on size of shanks. When done, bone will be more prominent and meat will be very loose. Set pan aside.
6

Take 1.5 cups of the hot broth (from the pan) and add it to a medium sauce pan. Add tomato paste (1 tbs.), mint jelly (1 tbs.), and grated lemon peel.
7

Heat until just bubbling, stirring occasionally as it thickens.
8

Plate the lamb shanks on a bed of polenta, couscous, atop wide flat noodles or along-side a portion of Italian risotto.
9

Ladle the gravy over the plated shanks. Finish with some chopped parsley and a lemon twist.