Lamb Osso Bucco Recipe

1. Prepare and sear lamb

Pat lamb shanks dry with paper towels. Season all over with 2 tsp salt and 1 tsp black pepper. Lightly dredge each shank in 1/2 cup flour, shaking off excess. Heat 2 tbs olive oil and 1 tbs butter in a large heavy-bottomed Dutch oven over medium-high heat until shimmering. Brown shanks in batches, 4–5 minutes per side, until deeply browned. Transfer browned shanks to a plate.

2. Build the braising base

Reduce heat to medium. Add the chopped onion, carrots and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 7–8 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize.

3. Deglaze and combine

Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer until wine is reduced by about half, 3–4 minutes. Add 3 cups stock and a 14 oz can crushed tomatoes. Return the lamb shanks to the pot nestling them into the liquid so they are two-thirds submerged. Add 3 thyme sprigs, 2 bay leaves and 1 tsp lemon zest (optional). Bring to a gentle simmer.

4. Braise

Cover the pot with a lid and transfer to a 325°F (160°C) oven, or keep on the stovetop at a low simmer. Braise until meat is very tender and pulling away from the bone, about 2 to 2 1/2 hours. Check at 1 hour 15 minutes — if liquid is reducing too quickly, add a splash of stock. Toward the end, remove shanks and set aside, skim excess fat from the surface and reduce braising liquid over medium heat on the stove for 8–10 minutes to concentrate flavors if desired.

5. Finish sauce

Return shanks to the pot briefly to warm through. Taste and adjust seasoning with salt and pepper. Keep warm until ready to serve.

6. Place 2 lbs peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–18 minutes.

7. Drain potatoes thoroughly and return to the hot pot off the heat for 1 minute to dry. Mash with a potato masher or pass through a ricer for very smooth texture.

8. Warm 4 tbs butter, 3 tbs milk and 1/4 cup heavy cream together (microwave or small saucepan) and add to mashed potatoes. Season with 1 tsp salt and 1/2 tsp black pepper. Mix until smooth and creamy, adjusting consistency with additional milk if needed. Stir in 1 tbs chopped chives, if using. Keep warm until serving.

9. Heat 1 tbs olive oil in a large skillet over medium heat. Add 1 thinly sliced garlic clove and 1/4 tsp red pepper flakes and sauté until garlic is fragrant but not browned, about 30 seconds.

10. Add the chopped kale or Swiss chard and 3/4 tsp coarse salt. Toss to coat and let wilt for 1–2 minutes. Pour in 1/4 cup stock, cover the pan and cook until greens are tender, about 4–6 minutes depending on thickness.

11. Uncover, increase heat to medium-high to evaporate excess liquid if necessary. Finish with 1 tbs lemon juice, adjust seasoning with additional salt and pepper to taste. Keep warm.

12. Combine 1/2 cup finely chopped mint, 1/4 cup chopped parsley, 1 tbs lemon zest, 1 minced garlic clove, 1 tbs extra-virgin olive oil, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Mix thoroughly and taste, adjusting lemon zest or salt as needed. Refrigerate until ready to serve.

13. Divide mashed potatoes among 4 plates. Spoon a portion of braised greens beside the potatoes. Place one lamb shank on top or next to the potatoes. Spoon warm braising sauce over the shank and around the plate. Sprinkle 1–2 tbs mint gremolata over each shank to brighten the dish and serve immediately.