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.
- 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
- Preheat oven to 325 degrees F.
- 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.
- 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.
- 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.
- 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.
- Remove lamb from the oven, discard bouquet garni. Serve shanks over soft polenta with a helping of sauce and gremolata to garnish.