gary brown @cook_5475801
The basics of this recipe were a great launch into lamb osso buco. I simply deboned the shank, spread herbed butter on lamb, then rewrapped meat around bone and followed rest of instructions, used shallot, as I had no leek. Sous vide this for 48 hours at 143F. Separate fluids from solids and reduce fluid in a skillet, adding 6-8oz tomato paste. Remove reduction sauce from heat. on medium flame saute carrot, onion, shallot and garlic in 1 tbsp butter until carrots are nearly soft 10+ minutes try to get onions to caramelize. While vegis are sauteing, sear lamb in a tablespoon or 2 of near smoking olive oil until browned. It's ok if the shank breaks into pieces in the pan as the next step is to add the browned lamb and carrot/vegi mix to the tomato reduction in skillet. Broil 5-10 minutes.
