Osso Bucco and Parmesan Polenta

Recipe: Lamb Osso Bucco

Ingredients

  • 1 pound veal shank (I use leg steak of lamb- doesn’t make much of a difference when braising)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large yellow onion, sliced
  • 1/2 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 1/2 tablespoon tomato paste
  • 1 cup dry red wine (or marsala)
  • 1 cup chicken stock
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • salt and pepper

Instructions

  1. Pat the veal shanks dry and season with salt and pepper. I use leg of lamb because it’s much more economical and when braising I find it works just fine. In a cast iron skillet or dutch oven, heat the oil and butter over medium-high heat.
  2. Sear the shanks on all sides, remove from pan and set aside.
  3. Reduce heat to medium-low. Saute the onions for about a minute
  4. Add carrots, celery and bay leaves and saute for about seven minutes more, stirring frequently.
  5. Stir in the garlic and the tomato paste.
  6. Raise the heat to high and deglaze the pan with the red wine.
  7. Return the shanks to the pan, adding rosemary and thyme to the meat.
  8. Cover and cook in the oven for 45 minutes.
  9. Turn the shanks and cook for another 45 minutes.