Osso buco is a traditional Milanese dish made with veal shanks, and is just as good or even better when prepared with lamb. Cooking with a low and slow braise is the key to a good tender lamb shank. And, while the lamb slowly cooks you can improve on the osso buco by preparing my Mousseline Potatoes as a side. Both are warm and comforting!
George Hirsch's Lamb Osso Buco
Lamb Osso Buco with Mousseline Potatoes
Makes four servings
chefgeorgehirsch.com | George Hirsch Lifestyle TV Series
4 whole lamb shanks
2 Tablespoons olive oil
1/4 cup carrots, chopped
1/4 cup onion, chopped
1/4 cup celery, chopped
10 cloves garlic, peeled and sliced
1/4 cup Balsamic vinegar
1/4 cup tomato sauce
2 cups chicken broth
1 Tablespoon rosemary
1 teaspoon thyme
Pinch of fresh ground black pepper and sea salt
Preheat large saucepan.
Add olive oil and brown meat on all sides. Add onions, garlic, carrots, celery and cook until light brown.
Add vinegar and reduce for two minutes. Add tomato sauce, broth, rosemary and thyme. Cover and cook meat for two hours at a gentle simmer. The lamb shanks are fully cooked when the meat becomes flaky and shrinks away from the bone. Add fresh ground black pepper and sea salt to taste.
Mousseline Potatoes from George Hirsch Lifestyle TV Series
Serve the cooked lamb shanks with sauce and vegetables on top of hot, steamy mousseline potatoes.