Prepare to embark on a culinary journey that will transform your kitchen into an authentic Italian trattoria! This Lamb Shanks Ossobuco Style recipe is not just a meal, it's a gastronomic experience that promises to tantalize your taste buds and impress even the most discerning food critics. Imagine tender, fall-off-the-bone lamb bathed in a rich, aromatic sauce that tells a story of traditional Italian cooking with every single bite.
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup white wine
- 1 can (14 oz) diced tomatoes
- 1 cup beef broth
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients. Ensure the lamb shanks are at room temperature for even cooking.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, season the lamb shanks with salt and pepper, then add them to the pot. Sear the shanks on all sides until they are browned, about 3-4 minutes per side. Remove the shanks from the pot and set them aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they are softened and the onion becomes translucent. Stir occasionally to prevent sticking.
- Add the minced garlic to the pot and cook for an additional minute, stirring constantly to avoid burning the garlic.
- Pour in the white wine, scraping the bottom of the pot to deglaze and release any browned bits. Allow the wine to simmer for about 2-3 minutes, reducing slightly.
- Stir in the diced tomatoes (with their juices), beef broth, and fresh thyme sprigs. Bring the mixture to a gentle simmer.
- Return the seared lamb shanks to the pot, ensuring they are submerged in the liquid. If necessary, add more beef broth or water to cover the shanks completely.
- Cover the pot with a lid and reduce the heat to low. Allow the lamb shanks to braise for about 2 hours, or until the meat is tender and easily pulls away from the bone. Check occasionally to ensure the liquid is simmering gently, and stir the contents to prevent sticking.
- Once the lamb shanks are tender, remove them from the pot and set aside on a plate. Discard the thyme sprigs. If desired, you can strain the sauce to remove the vegetables or leave it as is for added texture.
- To serve, place a lamb shank on each plate and spoon the sauce over the top. Pair with creamy polenta, risotto, or crusty bread to soak up the delicious sauce. Enjoy your Lamb Shanks Ossobuco Style!
Tips
- Temperature Matters: Always start with room temperature lamb shanks to ensure even cooking and optimal tenderness.
- Searing is Crucial: Take your time when browning the lamb shanks. A deep, golden-brown crust develops incredible flavor that will elevate the entire dish.
- Low and Slow is the Way to Go: Braising requires patience. Keep the heat low and let the meat cook gently to achieve that melt-in-your-mouth texture.
- Wine Selection: Choose a dry white wine like Pinot Grigio or Sauvignon Blanc that will complement the lamb's rich flavor.
- Sauce Consistency: If the sauce is too thin after cooking, you can reduce it by simmering uncovered for a few extra minutes to concentrate the flavors.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance and reheat gently before serving.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
