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A Cooking Adventure with Thom

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Lamb Shanks Osso Bucco

Australian Lamb

Servings:  4

Lamb Shanks Osso Bucco 



4 large lamb shanks sawed across the bone into 2-inch slices

Herb Rub
2 tsp. Thyme, fresh or dried, chopped
1 tsp. Fennel seed, crushed
tsp. Coriander, ground
1 tsp. Salt
1 tsp. Pepper
2 tbsp. Olive oil

White Wine Tomato Sauce
1 ounce Prosciutto or pancetta, chopped
2 cups Onions, thinly sliced
cup Carrot, finely chopped
2 tbsp. Garlic, minced
1 cup Dry white wine
cups Tomatoes, fresh or canned, seeded, chopped
2 cups Chicken stock
1 whole Bay leaf
1 tsp. Rosemary, fresh, chopped
Salt and pepper to taste
2 tsp. Lemon zest
3 tbsp. Parsley, chopped

Cooking Method

Preheat oven to 375 F.

Combine herb rub and sprinkle generously over the shanks.  Brown shanks in olive oil in an oven-proof casserole dish over high heat for 5-7 minutes on stove.  Remove shanks and pour off all but 2 tbsp. of fat.

Reduce heat to medium and cook prosciutto or pancetta, onions, carrots, and garlic in covered pot for 10 minutes, stirring often.  Add remaining ingredients except salt and pepper, lemon zest, and parsley.  Bring to a boil and return shanks to the pot.  Cover pot and bake in oven for 1 to 2 hours or until lamb is quite tender.  Remove shanks to a warm shallow serving bowl and degrease sauce.  Boil sauce to thicken slightly and salt and pepper to taste.  Spoon sauce over the meat, sprinkle lemon zest and parsley over, serve.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183