is a lovely dish that is traditionally made with veal, but here I’ve used lamb
shanks which seem to be more readily available in our grocery stores and are
less expensive as well. I've compiled my own combination of ingredients and
flavors here after trying several Osso Buco recipes from various sources. The
rich tomato and herb sauce smells heavenly as it is baking, and the tender meat
will literally fall off the bones as you begin to eat.
your preparation approximately three hours before you wish to serve this; total
baking time is 2.5 hours. Serves 4.
pounds lamb shanks (one shank per person, because of the large bone you should
plan about 1 pound per person; you may also use veal which is the more
traditional meat for Osso Buco)
Salt & ground black pepper
4 tablespoons olive oil
2 Tablespoons butter
cups coarsely chopped onion
6 large carrots, peeled and sliced in ¼-inch coins
1 cup chopped celery
4 cloves garlic, minced
(You may add 2 cups chopped porcini mushrooms also, if you wish)
ounce) cans tomato sauce
3 cups brown chicken stock (homemade is best or you can substitute regular
canned chicken stock)
2 cups white wine
½ cup chopped fresh basil leaves
2 Tablespoons finely chopped fresh thyme (or 1 teaspoon dried thyme)
1/2 cup chopped fresh parsley
4-6 fresh bay leaves
pepper the lamb shanks generously, then brown them in the olive oil and butter
in a large skillet (I use cast iron). Remove meat from pan; place lamb shanks
in roasting pan that has been sprayed with Pam.
onion, carrots, celery, and garlic to drippings in pan. Cook and stir for
about 5 minutes.
in tomato sauce, chicken stock, white wine, basil, thyme, parsley, and bay
leaves. Simmer for 1-2 minutes and then pour veggie mixture over the lamb
shanks in the roasting pan.
roasting pan tightly (you may use aluminum foil if you wish) and bake at 375°
F. for one hour. Turn heat down to 325° F. and continue baking for another
hour. Remove cover; bake for another 30 minutes.
with pasta, a green salad and a baguette.