Osso Buco is a dish I’ve never really thought about making. The name alone intimidated me. It’s traditionally made with veal, or so I thought, which is another reason for not trying it.
The other day I came across some lamb labeled “Osso Buco.” And because lamb is a favorite of mine, I thought I’d give it a try.
While reading many recipes I learned the translation of Osso Buco is “holes in a bone.” It is a cross cut of a shank.
It’s quite delicious and very easy to prepare.
3 pounds of Lamb Osso Buco
Flour for dredging
¼ cup of olive oil
1 carrot, chopped
1 stalk of celery, chopped
1 small onion, chopped
2-3 cups of chicken broth
1 cup of dry white wine
2 cloves of garlic
Preheat the oven to 350°. While the oven is preheating, dredge the lamb in seasoned flour. Shake off any excess flour. Heat the olive oil in a Dutch oven and then brown the meat on all sides, a couple of minutes per side. When the meat is brown set it aside on a plate. In the same pot cook the carrot, celery and onion until onion is translucent. Return the meat to the pot and add the wine and broth, bringing the level of liquid about ¾ of the way up the meat, you don’t want to completely cover it. Add the garlic, rosemary and thyme and bring to a boil. Once the liquid is boiling, cover it with the lid and place in the oven and cook for 1½ hours.
This goes quite well with Risotto (recipe to follow) and steamed broccoli.
The Whole Ox in Marshall, Virginia and The Ayrshire Farm Store in Middleburg, Virginia are to local shops where you can order this cut of lamb.