I started making osso buco with lamb instead of veal because lamb marrow is my favorite, and much to my delight, I found I prefer the rich intense flavor the lamb shanks give to the dish rather than the more delicate, less assertive flavor of the traditional veal.
This hearty meal is for when the cooler weather arrives. I chose it for Columbus Day because it is an example of Italian inspiration and American innovation.
|pepper, freshly ground||•||•|
|olive oil, divided||•||•|
|celery, finely chopped (about ¼ stalk including leaves)|
|garlic, minced (
|dry white vermouth or white wine||•||•|
|lemon zest, finely grated||•|
|fresh parsley, preferably flat-leafed, minced|
|garlic, minced (
On a large plate, mix the flour with the salt and pepper. Roll each piece of lamb shank in the flour mixture and shake off the excess. Reserve any remaining flour.
Heat a large heavy frying pan, preferably cast iron, over medium-high heat until hot. Add
In the same pan, heat the butter until bubbling. Sauté the carrots, celery and onion for about 5 minutes or until the onion is softened and translucent. Sprinkle on any remaining flour mixture, stir in the garlic and cook, stirring, for abodt 30 seconds.
Stir in the tomato sauce, vermouth or white wine, basil, thyme and bay leaf. Add the shanks and bring to a boil. Reduce the heat to low, cover and simmer for about 1¾ to 2 hours or until tender, turning the shanks once after 45 minutes. A knife inserted into the meat should enter easily but the meat should not be falling off the bone. If the sauce becomes too thick, add a few tablespoons of boiling water.
While the shanks are cooking, prepare the gremolada: Combine the lemon zest, parsley and garlic and chop together until very finely chopped and well blended.
When the shanks are done, add the gremolada to the pan and turn the shanks. Cover, remove from the heat and allow to sit for 5 to 10 minutes before serving.
Arrange the shanks on a warmed serving dish. (If the sauce seems too thin, boil over moderately high heat, stirring constantly, until reduced to about
© 1992 Rose Levy Beranbaum. All rights reserved.