Recipe: Lamb Osso Bucco


Lamb Osso Bucco

If you are anything like me, you’re getting excited about the next big culinary adventure of the holidays now that the turkey leftovers are long gone. For this month’s recipe feature, Chef Steve Brockman has selected a dish that makes a delectable main course for Christmas, Hannukah,  Eid-al-Adha, Kwanzaa, Winter Solstice or any other of this chilly season’s celebrations: lamb osso bucco. Lamb shanks are slowly cooked with vegetables in wine and broth. The lamb is served over a white bean cassoulet and topped with apple slaw. Even better, the lamb and beans can be prepared ahead, leaving you time to actually relish the company of friends and family.

Lamb Osso Bucco

Lamb Osso Bucco

6 ea. Lamb shanks
1 ½ T Chipotle powder
1 ½ c Flour
1 ea. Onion (chopped)
1 ea. Carrot (chopped)
6 ea. Celery stalks (chopped)
4 ea Garlic cloves, whole
2 c Apple juice
4c Chicken broth
1 ½ c Demi glace
2 c Red wine

Instructions:

  1. Mix flour, chipotle, salt & pepper.
  2. Dredge lamb in flour & sear in pan.
  3. Add vegetables & sauté about 3 minutes.
  4. Deglaze with the red wine, reduce by 1/2.
  5. Add apple juice, reduce by 1/3.
  6. Add chicken broth & demi glace in a dutch oven. There should be enough liquid just so the lamb is not covered.
  7. Cover & place in 300° oven.
  8. Cook until fork tender about ??? minutes
  9. Cool in cooking liquid.
  10. Strain liquid before serving. Save sauce to finish plate.
  11. If preparing ahead of time, reheat in dutch oven.

White Bean Cassoulet

2c White Beans
1 ea. Onions (diced)
2 ea. Celery stalks (diced)
2 ea. Bay leaf
2T Fresh thyme
½ lb Smoked lamb sausage (diced)
2c Chicken broth
Water

Instructions:

  1. Soak beans over night.
  2. Drain & rinse the beans.
  3. Saute onions & celery, add beans, broth, water, bay leaf & thyme.
  4. Cook until almost tender, season & cool in broth.
  5. Saute sausage, heat the beans & drain & add together.

Apple Slaw

1 ea. Granny smith apples (julienned)
1ea. Red pepper (julienned)
1 bh. Scallion (thinly sliced on bias)
½ c Apple juice
Salt (to taste)

Instructions:

  1. Mix the apple, pepper & scallion,. Add just enough apple juice to moisten & season.
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~ by Faith on December 11, 2009.

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