| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons vegetable oil
- 4 pounds lamb shank, cut into 2-inch ossobuco
- 1 3/4 teaspoons kosher salt
- 1/3 cup flour
- 3 cloves garlic, smashed
- 2 stalks celery, chopped into 1/3-inch pieces
- 1 large carrot, diced into 1/3-inch pieces
- 1 onion, chopped
- 1/4 cup tomato paste
- 1 cup dry white wine
- 3 cups unsalted chicken broth
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 sprig fresh rosemary
- 2 tablespoons chopped fresh Italian parsley
- 1 teaspoon lemon zest (1 lemon)
Instructions
- Heat the oil in a large braiser set over medium-high heat. Dry the lamb very well and sprinkle with 1 1/4 teaspoons of the salt. Dredge each piece in the flour and then shake off the excess. Add the lamb to the pan and sear on all sides until deep golden brown, 8 to 10 minutes. Remove the lamb to a plate. Add the garlic, celery, carrots and onions to the pan and season with the remaining 1/2 teaspoon salt. Cook until the vegetables begin to brown and the mixture is fragrant, about 3 minutes. Add the tomato paste and cook, stirring often, to caramelize the paste, about 2 minutes. Deglaze with the wine and bring to a boil, then reduce the heat to medium and simmer for 3 minutes. Stir in the broth, thyme, bay leaf and rosemary. Nestle the lamb back in the pan and cover with the lid. Reduce the heat to low and cook until the lamb is soft and tender, 2 hours.
- Remove the meat to a plate and keep warm. Skim the fat from the surface of the sauce and remove the herb sprigs and bay leaf. Return the meat to the sauce and serve sprinkled with the parsley and lemon zest.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1165 |
| Total Fat | 73 g |
| Saturated Fat | 30 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 91 g |
| Cholesterol | 299 mg |
| Sodium | 1383 mg |
Reviews
Awsome recipe made it for the first time and also added mushrooms and zuchinni.
As a side dish I added a roasted sweet potato and roasted garlic mash.
Made this last night, awesome recipe!!! Don’t need to change a thing. My husband loved it.
The best Ossobuco recipe I ever had…made it four times already….use same recipe whether I make it with lamb, pork, beef or veal…..I rate it a 10…Prefer to make this dish at home since I make it better than the restaurants I’ve visited……a definite 5 Star !!! THANK YOU !
The Lamb Ossobuco was so tender and the whole family loved it. I even fed it to people who had never even tasted lamb before and they enjoyed it as well. I love lamb and only eat it in the restaurant as I have never tried to cook it until now. This recipe was easy to follow and the meal turned out delizioso! Thank you Giada!
I made it with veal and it was really good! I’ll try also with the lamb.
Yum! I just served this for lamb lovers. The lamb was tender and full of flavor,
what size braiser is she using?