Osso Buco On A Budget (Lamb Shank) | Chef Jean-Pierre

Name: Osso Buco On A Budget (Lamb Shank) | Chef Jean-Pierre
Total time: 150 min
Ingredients: 4 Lamb; Salt; Black pepper; 1 ½ cups Flour, for dredging; 2 tbsp Olive oil; 1 Onion, chopped; 2 tsp Rosemary, chopped; 2 tsp Thyme, chopped; 12 cloves Garlic; ¾ bottles Red wine; 3 cups Celery, chopped; 2 cups Carrot, chopped; 1 can + 1 ½ cups Tomato; 16 oz Beef stock; 2 tbsp Parsley, chopped; to taste Additional Salt and Pepper

By Chef Jean-Pierre · 150 min

Ingredients

Lamb4
Salt
Black pepper
Flour · for dredging1 ½ cups
Olive oil2 tbsp
Onion · chopped1
Rosemary · chopped2 tsp
Thyme · chopped2 tsp
Garlic12 cloves
Red wine¾ bottles
Celery · chopped3 cups
Carrot · chopped2 cups
Tomato1 can + 1 ½ cups
Beef stock16 oz
Parsley · chopped2 tbsp
Additional Salt and Pepperto taste

Instructions

Season the lamb shanks with salt and pepper, then dredge them in flour.
Heat the olive oil in a pan and brown the lamb shanks. Remove and set aside.
In the same pan or a Dutch oven, cook the onion until caramelised. Stir in the rosemary, thyme and garlic and cook until fragrant.
Deglaze the pot with the red wine and reduce it by at least half, several minutes.
Add the celery, carrots, whole tomatoes, tomato purée and beef stock.
Return the lamb shanks to the pot, making sure they are submerged.
Bring to a boil, then simmer on very low heat on the stove, or bake at 375°F (190°C) until tender, about 2.5 hours.
Serve each shank on a scoop of butter mashed potatoes, spooning over some of the sauce, and garnish with parsley if you like.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

Watch the recipe video Open the official recipe

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