Lamb Osso Buco

Lamb shanks take the same treatment. Slower braise. The lamb version is technically Italian too, just less known.

1. 1

   Pat shanks dry, season generously. Dredge in flour and shake off excess.

2. 2

   Brown shanks in olive oil in a heavy Dutch oven over high heat, 4 min per side. Remove and set aside.

3. 3

   Reduce heat to medium. Cook onion, carrot, and celery until soft, about 10 minutes.

4. 4

   Add wine and scrape up all fond from the bottom. Reduce by half.

5. 5

   Add tomatoes and stock. Nestle shanks back in — they should be mostly submerged. Bring to a simmer.

6. 6

   Cover and cook in a 160C oven for 1.5-2 hours until the meat is falling off the bone.

7. 7

   Make gremolata: mix parsley, lemon zest, and garlic. Scatter over each shank just before serving.

8. 8

   Serve with risotto alla milanese (saffron risotto) or mashed potato.