Yields:
4 Servings
Difficulty: Medium
Prep Time: 25 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
1 Hr 55 Mins
“Osso buco” is an Italian dish. It means “bone with a hole” in Milan’s dialect, which fits since this is cooked with a shank of meat (typically veal, but I am anti-veal)
Ingredients
Adjust Servings
Instructions
- Preheat oven to 350. Dredge lamb shanks in flour. Heat oil in a frying pan over medium-high heat.
- Sear all sides of the lamb shank. Sprinkle salt and pepper on the lamb. Put it onto a sheet pan, And in the oven.
- In the leftover oil, saute onions and garlic. Add 2 Tbls of flour to make a roux.
- Add lemon juice, Kitchen bouquet, White wine, And tomato puree gradually into the roux.
- Once thickened, Slowly whisk in the water and bring to a simmer. Once the sauce is thickened, almost to a gravy texture, take it off the heat.
- Transfer the lamb to a baking dish. Add the sauce to your lamb and cover it dish with foil, and bake for 1 hour.
- After the lamb bakes for an hour, Take it out and sprinkle the lemon rind and parsley on top. Cover and bake for 5 more minutes.
- Take the lamb out, Uncover, And let it rest for 5 minutes before serving.