Summerfield Farm lamb osso buco
Source of Recipe
Executive chef Dean Maupin/Clifton
List of Ingredients
Lamb shank with top 2 inches removed
Kosher salt
Black pepper
1 medium onion, diced
1 fennel bulb, diced
1 leek, washed and diced
1 carrot, diced
2 stalks celery, diced
2 cups red wine
3 cups beef stock
3 tablespoons orange juice
3 large sprigs thyme
2 cups carrot juiceRecipe
Preheat oven to 275 degrees. Tie lamb shanks with butcher twine, and season with salt and pepper. In heavy-bottom braising pan or Dutch oven, sear shanks over medium-high heat on all sides until chestnut brown in color.
Remove shanks from pan, pour off oil and any black particles, and return to medium heat. Add vegetables and sweat for 5 minutes until they've begun to cook through. Deglaze pan with red wine and let simmer for 5 minutes to allow alcohol to cook off.
Next, add beef stock, orange juice and thyme. Bring to simmer, and season with salt and pepper. Place shanks into Dutch oven and add seasoned liquid until shanks are covered halfway up. Cover, place in oven and braise for 4 hours, or until fork-tender.
Remove pan from oven and strain off half of braising liquid. Let shanks stand covered until ready to serve. Add carrot juice to strained braising liquid and reduce by half for service.
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