Ossobuco alla Milanese, or simply Osso Bucco, is an Italian specialty dish made of cross-cut veal shanks braised with vegetables, broth and white wine until fork-tender and is usually garnished with gremolata.
Modern versions of this dish has tomatoes, carrots, celery, and onions in it. Its name, Osso Buco, translates to ‘bone with a hole’ in Italian, and the hole refers to the marrow in the hole of the bone that is highly prized in gourmet dining.
The newly appointed Lambassador of the Philippines, well-known and seasoned Filipino chef J Gamboa has created a delicious and mouth-watering lamb version of the dish and made it easy for everyone to prepare at home by making it home-style.
During the recent media lunch held at Cirkulo Restaurant where Meat and Livestock Australia (MLA) officially announced his appointment, Chef J served this Homestyle Lamb Osso Buco as well as the other lamb dishes on the restaurant’s menu – and everyone loved it.
To recreate this impressive but home-friendly dish, here is Chef J’s recipe, scaled for four servings while preserving the rich red wine flavor.
Homestyle Lamb Osso Buco
Ingredients:
For the lamb:
4 pcs. lamb shanks (300 to 400 grams each)
Salt and freshly ground black pepper
1/2 cup all-purpose flour, for dredging
2 tbsps. olive oil
Procedure:
1. Season lamb shanks generously with salt and pepper. Lightly coat with flour and shake off any excess.
2. Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Sear the lamb until deeply browned on all sides for about 8 to 10 minutes.
3. Remove and set aside.
For the vegetables:
1 pc. medium onion, diced
1 pc. carrot, diced
1 stalk celery, diced
4 cloves garlic, minced
2 tbsps. tomato paste
Procedure:
1. In the same pot, sauté onion, carrots, celery, and garlic for 5 to 7 minutes or until softened.
2. Stir in tomato paste and cook for another minute.
For the braising liquid:
1 cup dry red wine (Cabernet Sauvignon, Shiraz, or Merlot)
2 cups chicken stock (or beef stock)
1 cup water
2 tsps. fresh thyme leaves (or 1 tsp. dried thyme)
1 bay leaf (optional)
Procedure:
1. Deglaze. Pour in red wine and scrape up all the browned bits from the bottom of the pot. Simmer for about 5 minutes to reduce slightly.
2. Braise. Put lamb back into the pot. Add chicken stock, water, thyme, and bay leaf. The liquid should come about two-thirds up the shanks. Bring to a gentle simmer. Cover and cook in 160°C (325°F) oven for 2 1/2 to 3 hours or cook on stovetop over very low heat for 2 1/2 to 3 hours, or until lamb is very tender and almost falling off the bone.
3. To finish the sauce, carefully remove the lamb. Let the braising liquid simmer, uncovered, for 10 to 15 minutes or until slightly thickened. Taste and adjust seasoning. Return lamb to the sauce and warm through.
For the gremolata:
Zest of 1 pc. lemon
2 tbsps. finely chopped parsley
1 pc. small garlic clove, finely minced
Procedure:
1. Mix together lemon zest, parsley, and garlic.
2. Sprinkle over the lamb just before serving.
Makes 4 servings.
*Chef’s tips:
1. Make the dish a day ahead to allow the flavors to deepen overnight.
2. Use a full-bodied dry red wine to make the best sauce. Avoid using sweet wines.
3. If the sauce is too thin, reduce it, uncovered, instead of adding flour.
4. The gremolata is essential. It adds freshness that balances the richness of the braised lamb.
*Serving suggestions: Serve with creamy mashed potatoes, soft polenta, buttered pappardelle pasta, saffron risotto, or crusty artisan bread.