Osso Buco

“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)

• Difficulty: Medium
• Category: Supper
• Cuisine: Italian
• Cooking Method: Bake, Saute, Simmer

Ingredients

• 4 lamb shanks (you can use veal, oxtail, or short ribs as well.)
• 3 tbsp olive oil
• 2 dash salt (to taste)
• 3 dash pepper (to taste)
• 2 tbsp gluten free all purpose flour (any all purpose flour will work.)
• 1 onion, minced
• 1/2 garlic clove, minced
• 1 cup white wine
• 1 tsp tomato puree
• 2 pt water
• 2 drop kitchen bouquet (optional)
• 1/2 lemon rind, grated
• 1 tsp parsley, chopped
• 2 cup flour (for dredge)
• 1/2 lemon, juiced (to cut gamy taste of lamb)

Instructions

1. Preheat oven to 350. Dredge lamb shanks in flour. Heat oil in a frying pan over medium-high heat.
2. Sear all sides of the lamb shank. Sprinkle salt and pepper on the lamb. Put it onto a sheet pan, And in the oven.
3. In the leftover oil, saute onions and garlic. Add 2 Tbls of flour to make a roux.
4. Add lemon juice, Kitchen bouquet, White wine, And tomato puree gradually into the roux.
5. 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.
6. Transfer the lamb to a baking dish. Add the sauce to your lamb and cover it dish with foil, and bake for 1 hour.
7. 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.
8. Take the lamb out, Uncover, And let it rest for 5 minutes before serving.