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Braised Lamb Osso Buco

D'Artagnan | Yield: serves 4
This easy braise yields spoon-tender lamb in a luxurious sauce. Gremolata cuts the richness with fresh flavor. Crusty bread makes a good accompaniment and acts as a vehicle for the soft bone marrow.
New Braised Lamb Osso Buco | D'Artagnan

Ingredients

  • 1 package Lamb Osso Buco (4 pieces)
  • Kosher salt & freshly ground black pepper
  • Neutral oil (we used avocado oil)
  • 2 medium carrots, diced
  • 1 stalk celery, diced
  • 1 medium onion, diced
  • 2 cloves garlic, smashed & roughly chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon anchovy paste
  • 1 cup dry red wine
  • 1 container Veal Demi-Glace + 1 cup water
  • Bouquet garni made with 3 sprigs fresh thyme, 3 sprigs fresh parsley, 1 bay leaf
  • Soft polenta, for serving

FOR THE GREMOLATA

  • 3 cloves garlic, finely chopped
  • 1 cup finely chopped flat-leaf parsley
  • Juice and zest of 1 lemon
  • Tablespoon olive oil

 

Preparation

  1. Preheat oven to 325 degrees F.
  2. Heat about 2 tablespoons of oil in a medium Dutch oven over medium-high heat. Pat osso buco dry with paper towels and season on both sides with salt and pepper. Sear osso buco until chestnut brown in color on both sides, about 8 minutes total. Remove lamb to a plate and set aside.
  3. Add carrots, celery, onion, and garlic to the pot. Sauté until vegetables start to soften and garlic is fragrant, about 5 minutes. Add tomato paste and anchovy paste, stirring to coat veggies. Sauté about 3 minutes more. Pour in red wine, scraping up browned bits and tomato paste from the bottom and sides of the pan; cook for about 5 minutes. Stir in demi-glace and add bouquet garni. Add lamb back to the pan, nestling into the liquid. Cover and place in oven.
  4. Braise for 1½ hours then uncover the pot and continue to braise until lamb is fork-tender and sauce is thickened, about 1½ hours more.
  5. Meanwhile, make the gremolata: In a small bowl stir together garlic, parsley, lemon zest, lemon juice, and olive oil; season with a pinch of salt. Set aside.
  6. Remove lamb from the oven, discard bouquet garni. Serve shanks over soft polenta with a helping of sauce and gremolata to garnish.