Osso Buco for Two
Recipe type: Lamb
- ¼ cup extra-virgin olive oil, divided
- 2 meaty lamb shanks (1¼ pounds each), fat trimmed if necessary
- Coarse salt and freshly-ground black pepper to taste
- 3 tablespoons extra-virgin olive oil
- 6 cloves garlic, finely chopped
- 2 medium onions, coarsely chopped
- 2 medium carrots, halved lengthwise and cut into 1-inch pieces
- 2 large celery ribs, cut into ½-inch dice
- ½ bottle (750 ml) dry red wine (I like to use pinot noir wine)
- One (15-ounce) can crushed tomatoes
- 1½ cups chicken stock or low-sodium broth
- Three (3-inch-long) strips of orange zest
- 2 teaspoons dried oregano
- ¼ cup coarsely chopped flat-leaf parsley, divided
- Preheat the oven to 325 degrees F.
- In a large, heavy skillet (I like to use my cast-iron skillet) over medium-high, heat 2 tablespoons of the olive oil. Add the lamb shanks, season with salt and pepper and cook over moderate heat until well browned all over, approximately 10 to 15 minutes.
- Transfer the shanks to a large roasting pan and pour off the fat.
- Heat the remaining 2 tablespoons of olive oil in the same skillet. Add the garlic, onions, carrots, and celery; cook over moderate heat until softened, about 10 minutes.
- Add the wine, bring to a boil over moderately high heat and simmer for 3 minutes. Add the tomatoes, chicken stock, orange zest, oregano, and 2 tablespoons of the parsley; bring to a boil.
- Pour the mixture over the lamb and cover with foil. Bake in the oven for about 3 hours, or until the lamb shanks are very tender. Remove from oven.
- Increase the oven temperature to 350 degrees F. Transfer the lamb shanks to a large, deep baking dish, cover with aluminum foil and keep warm.
- Pour the sauce and vegetables into a large saucepan, discarding the strips of orange zest. Simmer the sauce over medium heat, skimming the surface occasionally, until richly flavored, about 15 minutes.
- Season with salt and pepper and pour it over the lamb shanks.
- Cover the dish of lamb shanks with foil and bake for about 10 minutes, or until they are heated through.
- Set a lamb shank on each plate and spoon some of the sauce over and alongside. Garnish with the remaining 2 tablespoons of parsley and serve.