Lamb Osso Buco with Tomatoes, Olives, and Herbs

Name: Lamb Osso Buco with Tomatoes, Olives, and Herbs
Ingredients: 1 tablespoon seeded and chopped serrano chile or ½ teaspoon red pepper flakes; 1 tablespoon seeded and chopped serrano chile or ½ teaspoon red pepper flakes; Fresh herb sprigs for garnishing; Gremolata; 2 tablespoons minced fresh oregano or 2 teaspoons dried; 2 tablespoons minced fresh oregano or 2 teaspoons dried; 2 teaspoons minced fresh thyme or 1 teaspoon dried; 2 teaspoons minced fresh thyme or 1 teaspoon dried; 1 cup pitted whole Niçoise, Kalamata, or other oil-cured black olives; 1 cup pitted whole Niçoise, Kalamata, or other oil-cured black olives; 2 teaspoons fennel seeds; 1 cup pitted whole Niçoise, Kalamata, or other oil-cured black olives; 5 cups rich Lamb Stock or Chicken Stock; 3 cups diced plum tomatoes; 2½ cups dry red wine; 5 cups rich Lamb Stock or Chicken Stock; 4 tablespoons chopped garlic; 4 cups sliced yellow onions; 2 cups diced carrots; 2 cups diced celery; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 3 tablespoons olive oil; 16 center-cut 2-inch-thick meaty lamb hind shanks (5 to 6 pounds); All-purpose flour for dredging

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Braising tougher cuts of meat in liquid and seasonings at a lower temperature adds an incredible amount of flavor and helps tenderize the meat by slowly melting the collagen and softening the tough connective fibers of the meat. Classic osso buco is made with veal shanks, but I like lamb even better. Ask for lamb shanks cut osso buco style, 2 inches thick.

Ingredients

Main course

Ingredients

Method