Tonight, Chris and I decided to get a little adventurous and try the osso buco recipe from the Silver Spoon. Since veal is hard to come by around here, and the store didn’t have any beef shanks, we opted for a couple of lamb shanks we found. On a side note, we’ve finally found a store that stocks lamb regularly-ground, chops, shanks and a couple of other cuts. It’s about time-lamb is amazing. Anyway, recognizing that the end result was going to be stronger because it was lamb, we got to cooking.
2 lamb shanks
1/2 medium onion, chopped
6 tbsp butter
Flour (to coat shanks)
1/2 glass dry white wine
1 carrot, chopped fine
1 celery stalk, chopped fine
3/4 to 1 cup of veal or chicken stock (we used chicken)
2 tbsp tomato paste
Gremolata-1/2 lemon’s zest, 1 sprig parsley, chopped fine, 1 garlic clove, chopped fine.
Melt the butter over medium heat and saute onions until golden. Add flour-coated shanks, and turn up to high heat. Brown the shanks, turning regularly. Add wine, and stir until wine has evaporated. Add carrot, celery and stock. Bring to simmer and cover, for around half an hour. Because we had a few other dishes working at the same time, I think we ended up staying at this step for about 1 hour). Add the tomato paste, mixed with a bit of water or broth. Add gremolata and serve over Milanese risotto.
The end result was a very nice rich sauce that was magnificent with the creamy risotto. The shanks themselves were rather nice as well, although if we do lamb in the future, we’ll be sure to remember to get the nice people at the meat counter to cut them in half for us.
An additional note about the Milanese risotto. We finally remembered to bring a mortar and pestle back with us when we went home for our birthdays. grinding the saffron strands with the mortar and pestle gave us much better color in the final risotto than crumbling them up or cutting them. It was also much more effective than the pre-powdered saffron we used a couple weeks ago.