Lamb Shanks Osso Buco Style

by Charlie McCarthy, Sr.

Ingredients

• oil
• salt
• pepper
• 2 cups onions
• 3 carrots
• 4 celery
• 1 tbsp fennel
• 1 tbsp tomato paste
• 1 tbsp oregano
• 7 cloves garlic cloves
• 2 cups red wine
• 28 oz diced tomatoes
• 1 cup beef or chicken stock
• 1 bay leaf
• 4 sprigs rosemary
• 6 sprigs thyme
• mashed potatoes, risotto, rice, or pasta
• vegetables

Recipe

1. Preheat oven to 350F.
2. Place a dutch oven with oil onto medium high heat. Season lamb heavily with salt and pepper. Sear on all sides until well browned. Sear in batches as required. Add more oil if needed while doing this.
3. Once all the lamb has been browned set aside.
4. Now add onions, carrots, celery and fennel to the pot. Again add more oil if needed. Stir and Sauté for approx.10 minutes. Then add tomato paste, oregano, 2 crushed garlic cloves and 5 whole garlic cloves. Continue to saute stirring for another 3 minutes. Now add red wine, stir and cook for another minute or two. Add diced tomatoes, beef or chicken stock, bay leaf, and transfer shanks back to dutch oven or a to a large oven safe pot. Arrange sprigs of rosemary and thyme in between the shanks. Cover with foil and cook the shanks for 2 hours. Turn the meat over and continue to braise for another 1 hour.
5. Remove foil and baste very 5 minutes for another 20-30 minutes.
6. When done the meat should be tender and nearly falling off the bone.
7. Serve over mashed potatoes, risotto, rice, or pasta with your choice of vegetables. Pour sauce over the shank as much as desired.

Enjoy!