Osso Bucco and Parmesan Polenta
Recipe: Lamb Osso Bucco
- 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
- 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.
- Sear the shanks on all sides, remove from pan and set aside.
- Reduce heat to medium-low. Saute the onions for about a minute
- Add carrots, celery and bay leaves and saute for about seven minutes more, stirring frequently.
- Stir in the garlic and the tomato paste.
- Raise the heat to high and deglaze the pan with the red wine.
- Return the shanks to the pan, adding rosemary and thyme to the meat.
- Cover and cook in the oven for 45 minutes.
- Turn the shanks and cook for another 45 minutes.