Ingredients for 4-6:
2½ – 3 lbs cross cut lamb shanks
Salt and pepper to taste
2 tablespoons ghee
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 medium onion coarsely chopped
½ cup chopped peeled tomatoes (can use fresh or canned)
½ bulb fennel chopped
3 garlic cloves minced
2 teaspoons fresh thyme leaves
1 cup white wine
½ cup chicken stock
1 dried bay leaf
Large handful chopped Italian parsley
1 garlic clove, minced
Zest of 1 lemon
1. Preheat oven to 300°F.
2. Season lamb with salt and pepper and heat 2 tablespoons of ghee in a large Dutch oven over medium high heat. Once the Dutch oven is hot, brown each the cut lamb shanks well on both sides. (You may have to do this in batches to prevent overcrowding the Dutch oven.) Place the browned lamb shanks on a platter and tent with foil.
3. Place the carrot, celery, onion, tomatoes, fennel, garlic, and thyme in the Dutch oven. Stir and sauté until they begin to soften, and then pour in the white wine and chicken stock. Reduce heat to low, and scrape any bits off the bottom of the Dutch oven. Once your liquid begins to simmer, nestle in the browned lamb shanks in an even layer (it’s okay if they’re touching) and the bay leaf.
4. (You can skip this next step but it makes the braise go much more smoothly if you do this part.) Take a sheet parchment and place it on the stew. Let it slightly droop down to almost touch the meat, and place the lid on top.
5. Place the Dutch oven in the preheated oven for 2 to 2½ hours or until the meat easily falls from the bone.
6. Carefully remove the crosscut lamb shanks to a platter and tent them with foil. Defat the remaining braising liquid if you choose, and simmer it over medium heat until the sauce is reduced by ¼.
7. In a small bowl, assemble the gremolata by combining the chopped parsley, minced garlic clove, and lemon zest. Plate the lamb osso bucco with some sauce and vegetables and top with a light sprinkling of the gremolata.