Recipe by Elly in Canada
I prefer this dish with lamb shanks, but you can make the more traditional version with veal shanks. I usually leave the shanks whole.
Top Review by Dr. Jenny
I made the osso buco with lamb shanks. It was so delicious, and not too difficult!! I saved the sauce to put over my mashed potatoes the next day and it was just as good as the day before! I served it over recipe #24554 (mashed potatoes with prosciutto and parmesan cheese) and it was very complimentary. My fiance suggested less lemon zest in the gremolata. I liked it as is. I highly recommend this recipe.
- 4 veal shanks (about 3 1/2 to 4 pounds) or 4 lamb shanks, cut three inches thick (about 3 1/2 to 4 pounds)
- salt and pepper
- 4 tablespoons extra virgin olive oil
- 1 medium carrot, chopped into 1/4-inch-thick coins
- 1 small Spanish onion, chopped into 1/2-inch dice
- 1 celery, chopped into 1/4-inch slices
- 2 tablespoons chopped fresh thyme leaves
- 2 cups basic tomato sauce
- 2 cups chicken stock
- 2 cups dry white wine
- 1⁄4 cup finely chopped Italian parsley
- 1⁄4 cup pine nuts, toasted under the broiler until brown
- 1 lemon, zest of
Directions See How It's Made
- Preheat the oven to 450 degrees F.
- Oil and season the shanks all over with salt and pepper.
- On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
- Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway; if necessary add more stock.
- Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
- Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
- Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.