Ossobuco Di Agnello Recipe

Cooking Instructions

1. 1

   Prepare the Ossobuco

   1. In a large skillet, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper and brown them on all sides. Remove and set aside.

2. 2

   2. In the same skillet, add onion, carrot, celery, and garlic. Sauté until soft, about 5 minutes.

3. 3

   3. Add red wine and scrape up any browned bits from the bottom of the skillet. Let it reduce by half.

4. 4

   4. Return the lamb shanks to the skillet, add the crushed tomatoes, stock, and rosemary. Bring to a simmer.

5. 5

   5. Transfer the mixture to a slow cooker and cook on low for 6-8 hours until the meat is tender.

6. 6

   Make Gremolata

   6. In a small bowl, mix together lemon zest, parsley, and rosemary. Set aside.

7. 7

   Prepare the Risotto

   7. In a saucepan, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent.

8. 8

   8. Stir in arborio rice and cook for 2 minutes until lightly toasted.

9. 9

   9. Add white wine and cook until absorbed. Gradually add broth, one ladle at a time, stirring frequently until absorbed before adding the next.

10. 10

    10. Once the rice is creamy and al dente, stir in Parmesan cheese, and season with salt and pepper to taste.

11. 11

    Serve

    11. Serve the ossobuco over a bed of risotto, topped with gremolata.