Lamb Osso Buco

Name: Lamb Osso Buco
Yield: 4 portions
Ingredients: 3 pounds meaty lamb shanks (see Step 1); 1 cup dried small white beans, such as navy beans; 1 cup dried small white beans, such as navy beans; ¼ cup unbleached all-purpose flour; ¼ cup chopped fresh parsley; 3 carrots, peeled and cut into ¼-inch dice; 3 cups water; 1¾ cups Berta’s Chicken Stock or canned broth; 1¾ cups Berta’s Chicken Stock or canned broth; 3 sprigs lemon balm or Italian (flat-leaf) parsley; 3 sprigs lemon balm or Italian (flat-leaf) parsley; 4 sprigs oregano or 1 teaspoon dried; 4 sprigs oregano or 1 teaspoon dried; 9 cloves garlic; 4 tablespoons grated lemon zest; 2 tablespoons capers, drained; 2 tablespoons olive oil; Freshly ground black pepper, to taste; ¼ teaspoon salt

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This dish is best made a day in advance, then finished the second day. It’ll be richer and more flavorful.

Ingredients

3 pounds meaty lamb shanks (see Step 1)
1 cup dried small white beans, such as navy beans
¼

Main course

Method

Have the butcher cut the lamb shanks crosswise into 2-inch-thick pieces.
Soak the beans in cold water to cover for 6 hours.
Preheat the oven to 350°F.
Toss the flour, salt, and pepper in a shallow bowl. Dredge the lamb pieces in the