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lamb osso buco recipe
- Total Time: 180 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe delivers a restaurant-quality meal with fall-off-the-bone lamb shanks braised in an aromatic, golden saffron sauce. The dish is finished with a vibrant preserved lemon gremolata, adding a bright, zesty contrast to the rich lamb.
Ingredients
Scale
- 4 lamb shanks, cross-cut (about 350–400 g / 12–14 oz each)
- 1 large yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 can crushed tomatoes (400 g / 14.5 oz)
- 700 ml (3 cups) chicken or vegetable stock
- 1 bay leaf
- 0.5 tsp dried oregano
- 0.25 tsp granulated sugar
- 0.5 tsp saffron threads
- 1 preserved lemon, rinsed (pulp and rind separated for use)
- 60 g (0.5 cup) fresh flat-leaf parsley, divided
- 50 g (0.5 cup) shelled pistachios, toasted and chopped
- 60 ml (4 tbsp) olive oil
- 30 g (0.25 cup) all-purpose flour
- 4 cloves garlic, minced
- sea salt, to taste
- freshly ground black pepper, to taste
- pinch of red pepper flakes, optional
Instructions
- Sear the Lamb Shanks: Pat the lamb shanks very dry, season generously with salt and pepper, and lightly dredge them in the all-purpose flour. Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the shanks on all sides until deep brown (about 4-6 minutes per side). Remove the shanks and set aside.
- Sauté the Aromatics: Reduce heat to medium and add the remaining 2 tbsp olive oil. Add the diced onion, carrots, and celery; cook for 8-10 minutes until softened and lightly browned. Add the minced garlic and cook for 1 additional minute until fragrant; scrape up any browned bits from the bottom of the pot.
- Build the Saffron Braising Liquid: Stir in the crushed tomatoes, chicken stock, bloomed saffron (and its soaking liquid), bay leaf, dried oregano, granulated sugar, and the finely diced preserved lemon pulp and rind. Bring the mixture to a gentle simmer, stirring to combine all ingredients. Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
- Braise Low and Slow in the Oven: Cover the Dutch oven tightly with a lid and transfer to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the lamb shanks are fork-tender and easily pull away from the bone. If the liquid reduces too quickly, add a splash of extra stock or water during braising.
- Prepare the Gremolata: While the lamb braises, prepare the gremolata topping. In a small bowl, combine half of the finely chopped fresh parsley, the toasted pistachios, and the finely minced preserved lemon rind. Prepare this fresh just before serving.
- Finish and Serve: Carefully remove the Dutch oven from the oven; discard the bay leaf. Taste the sauce and adjust seasonings if necessary. Ladle a generous portion of the sauce over creamy polenta or couscous, place one lamb shank on top, and garnish generously with the fresh gremolata before serving immediately.
Notes
To maximize flavor, prepare the gremolata just before serving. If pistachios are unavailable, you can substitute almonds or walnuts. Braised dishes often taste even better when made a day ahead.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank
- Calories: 750 calories
- Sugar: 8 g
- Sodium: 1000 mg
- Fat: 50 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 55 g
- Cholesterol: 150 mg