Ossobuco Di Agnello All’agro / Lamb Shank Recipe

Cooking Instructions

1. 1

   Prepping the Lamb

   Preheat the oven to 325°F (160°C). Season the lamb shanks with salt and black pepper.

2. 2

   Searing the Shanks

   In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.

3. 3

   Cooking the Mirepoix

   In the same pot, add diced carrots, celery, and onions. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute.

4. 4

   Deglazing the Pot

   Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring to a simmer and reduce by half.

5. 5

   Combining Ingredients

   Add the lamb shanks back into the pot along with the chicken or beef stock, California golden raisins, aged balsamic vinegar, rosemary, and thyme.

6. 6

   Braising the Lamb

   Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2 to 2.5 hours, or until the lamb is tender and falling off the bone.

7. 7

   Serving

   Once done, remove the pot from the oven and let it rest for a few minutes. Serve the lamb shanks with the sauce and vegetables.