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Braised Lamb Shanks - Osso Buco Style Recipe

Braised Lamb Shanks - Osso Buco Style Recipe
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Serving : 4
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Prepare the ingredients before making Braised Lamb Shanks - Osso Buco Style in your home. Then, follow these steps below to serve Braised Lamb Shanks - Osso Buco Style for your family or friends.

Ingredients: Braised Lamb Shanks - Osso Buco Style

  • 6 tbs olive oil
  • 4 lamb shanks
  • 3 medium carrots, peeled, sliced 1/2”
  • 2 medium parsnips, peeled, sliced 1/2”
  • 1 medium size onion, roughly chopped
  • 1 clove garlic, sliced thin
  • 3 tbs tomato paste
  • 1 cup dry red wine
  • 1 can (14.5 oz.) whole peeled tomatoes, drained, halved
  • 1 1/2 cup beef broth
  • 2 tbs mint jelly
  • 1/2 cup dried apricots, halved
  • 2 tbs rosemary, finely chopped
  • 1/2 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

How to Make Braised Lamb Shanks - Osso Buco Style

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Braised Lamb Shanks - Osso Buco Style in your home by yourself.

    Step 1
  • Preheat oven 325 degrees.
  • Step 2
  • Place a roasting pan with lid (or Dutch oven), that will accommodate the shanks, on a large stove top burner on medium heat. Heat up 4 tbs. of olive oil. When well heated, but not smoking, sear the shanks on all sides for about 3 minutes per side. Remove shanks to a plate.
  • Step 3
  • In the same pan, add 2 tbs. of olive oil, then add the carrots, parsnips, and onion. Sauté for 5 minutes and then add the garlic. Heat this for 1 minute. Add 3 tbs. of tomato paste and stir all the vegetables until well coated. Heat 1-2 minutes, but don’t burn.
  • Step 4
  • Add the wine, tomatoes, beef broth, mint jelly, apricots, and the spices, including the mint. Turn off the heat and add in the lamb shanks to the mixture.
  • Step 5
  • Cover the pan and place into the heated oven. Reduce heat to 300 degrees and bake for about 2.5 hours. Check periodically at the end for doneness. Shank bone will be more prominent and meat will be loose. Remove pan from the oven and set aside.
  • Step 6
  • In a medium sauce pan, add 1.5 cups of the hot broth (from the roasting pan) to 1 tbs. of tomato paste, 1 tbs. of mint jelly, and grated lemon peel.
  • Step 7
  • Heat this mixture up a few minutes to just bubbling, stirring occasionally. This will thicken the gravy. With a slotted spoon, scoop out a good portion of the vegetables from the pan, add them to the gravy.
  • Step 8
  • Remove the lamb shanks from the pan and place them on top of serving plates filled with a bed of polenta, or a generous amount of wide flat noodles, or along-side a portion of risotto.
  • Step 9
  • Ladle the completed gravy and the vegetables over the plated shanks.
  • Step 10
  • Add a bit of chopped parsley and lemon twist shavings on top for color and enjoy!
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