Lamb Osso Buco

Easter Lamb:

An early Easter means delicious lamb dishes are already on the mind. Here’s a favorite of mine!

Ingredients

Osso Buco:

• 4 ounces pancetta, diced into 1/4 inch cubes

• 2 1/2 to 3 pounds Lamb Shanks (we use S&S Homestead)

• 1/2 cup diced carrot (1/4 inch dice)

• 1/2 cup diced celery (1/4 inch dice)

• 1 medium yellow onion (1/4 inch dice)

• 2 tablespoons chopped garlic (about 4 cloves)

• 3 - 4 sprigs of fresh thyme or (1 teaspoon dried)

• 1 cup dry white wine (I prefer Sauvignon Blanc, Chardonnay, or Pino Gris)

• 2 cups Chicken stock

• Flour for dusting the meat before browning

• Salt and pepper

Gremolata:

• 2 Tablespoons fresh Italian parsley

• 1 Tablespoon finely grated lemon zest

• 2 cloves of garlic, crushed and minced

Pink Icing:

• 1/2 cup salted butter (softened)

• 3 cups powdered sugar

• 1 tsp almond extract (or vanilla if you prefer)

• 1-3 Tablespoons milk

• Neon pink or atermelon colored food coloring

Directions

Cookies:

1. Preheat Over to 325F.

2. Brown the pancetta
   Heat a 5 QT dutch oven pan (I use a Le Creuset) on the stove top for about 5 minutes.  Add the pancetta to pan, cook, stirring occasionally.
   When the pancetta is crispy and most of the fat is rendered, remove the pancetta to a plate covered with paper towel and set aside.  Drain off all but two tablespoons of the fat from the pan.

3. Dredge the Lamb shanks in flour, brown in pan:
   Place the flour in a shallow bowl or deep plate, Season the Lamb shank with salt and pepper.  Dredge the shanks one at a time in the flour and shake off any excess. 
   Add the meat to the hot fat in the pan.  Increase the heat to medium high and cook the shanks on each side until well browned (about 5 minutes per side) This process is called searing and seals in the juices, resulting in a more tender outcome. Once all sides are browned, remove the shanks to a plate and set aside.

4. Sauté onions, carrots, and celery (mirepoix)
   Add the onions, carrots, and celery to the Dutch oven.  Cook the mirepoix, stirring frequently until the onions are translucent (about 5 minutes) and add in the garlic and thyme.
   Continue cooking until the vegetables just begin to brown (about 10 minutes).

5. Return the shanks to pan, add wine and stock:
   Add the shanks and pancetta back to the pan.  Pour in the wine, and add stock until it comes halfway up the sides of the shanks. Bring to a simmer.  Cover the pan and put it in the oven to cook until the meat is tender, about one to one and a half hours.

6. Make the Gremolata:
   Combine the gremolata ingredients, place in a separate small serving dish.
   
   Serving
   Serve Osso Buco on top of Risotto, or polenta.  Sprinkle with Gremolata.

   Reheating

   This dish is even better the second day as all the flavors have a chance to meld.  If you choose to wait a day to serve it, refrigerate overnight covered. Skim off the solidified fat.  Reheat in the dutch oven pan, covered, at 325 F.  Until heated through about 30-45 minutes. Do not overheat or the meat may fall apart.