Print

Lamb Shank Osso Buco

Print Recipe

Ingredients

Scale

  • 4 lamb shanks (about 1 ½ pounds or 700g each)

  • 2 tablespoons olive oil

  • 1 large onion, finely chopped

  • 2 carrots, peeled and chopped

  • 2 celery stalks, chopped

  • 4 cloves garlic, minced

  • 1 ½ cups canned crushed tomatoes (or fresh, if preferred)

  • 1 cup beef or chicken broth (Halal)

  • 1 cup water

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried thyme

  • 1 bay leaf

  • Salt and pepper to taste

  • Fresh parsley for garnish

  • Zest of 1 lemon (optional, for garnish)

  • 1 tablespoon flour (for dusting lamb shanks)

  • 2 tablespoons ghee or unsalted butter (optional, for finishing sauce)

Ingredient Highlights

  • Lamb Shanks: The star of this dish, lamb shanks are tender cuts that benefit from slow cooking, resulting in rich flavor and a melt-in-your-mouth texture.

  • Aromatic Vegetables: Onions, carrots, and celery build the base of the sauce, while garlic enhances the savory depth.

  • Herbs & Spices: Rosemary, thyme, and bay leaves bring earthy, fragrant notes to the dish, complementing the lamb perfectly.

  • Halal Broth: Use a Halal-certified broth for braising to ensure the dish stays within dietary restrictions while still adding richness to the sauce.

Instructions

Prepare the Lamb Shanks:

  1. Season the Lamb Shanks: Start by patting the lamb shanks dry with paper towels. Season generously with salt and pepper. Lightly dust the lamb with flour, shaking off any excess.

  2. Brown the Lamb: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the lamb shanks and brown them on all sides. This should take about 8-10 minutes. Remove the lamb from the pot and set it aside.

Prepare the Braising Sauce:

  1. Sauté the Vegetables: In the same pot, add a little more olive oil if necessary. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.

  2. Add Garlic and Herbs: Stir in the minced garlic, rosemary, thyme, and bay leaf. Let it cook for another 1-2 minutes until fragrant.

  3. Deglaze the Pot: Pour in the canned crushed tomatoes, beef or chicken broth, and water. Stir well to combine, making sure to scrape up any brown bits left on the bottom of the pot from browning the lamb.

Braise the Lamb:

  1. Return Lamb to Pot: Place the browned lamb shanks back into the pot. The liquid should come about halfway up the sides of the shanks. If necessary, add a bit more broth or water to cover the lamb.

  2. Bring to a Simmer: Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cover the pot with a lid.

  3. Slow Cook: Let the lamb shanks braise for 2 ½ to 3 hours, turning the shanks occasionally and checking the liquid level. If the sauce reduces too much, add a little more water or broth to maintain the braising liquid.

Final Steps:

 

  1. Check for Tenderness: After 2 ½ to 3 hours, check the lamb shanks. They should be fork-tender, with the meat easily pulling away from the bone.

  2. Finish the Sauce (Optional): If desired, remove the lamb shanks and cook the sauce over medium heat for 5-10 minutes to reduce and thicken it slightly. Stir in ghee or butter for a richer finish.

  3. Garnish and Serve: Place the lamb shanks on a serving platter, spoon the sauce over the top, and garnish with fresh parsley and lemon zest for a burst of freshness.

Nutrition

Find it online: https://buttereats.com/lamb-shank-osso-buco/