First time Osso Bucco!

I was at the meat wholesaler last week when I came across some nice frozen lamb shanks (yes, in Singapore, frozen is as fresh as you can get for lamb!). I've always wanted to attempt making Osso Bucco so I thought 1kg of these shanks would do perfectly!


The pot of lamb stew was simmered for nearly 3 hours, till every piece of morsel was falling off the bone. Next time I'll keep it to 2 hours instead. Here's my version of Osso Bucco, I hope you'll enjoy it as much as we did!

Steffle's Osso Bucco
(serves 5-6 persons)

1kg of lamb shanks or 5-6 pieces
1 leek, sliced thinly
2 whole carrots, diced
6 celery stalks, diced
8 garlic cloves, smashed whole
1 red onion, chopped
1.5 cans stewed tomatoes
2 cups chicken stock
1 cup red wine

Herb Rub:
Fresh Rosemary & Thyme
Zest of 1 Orange
Olive Oil
Salt & Pepper

Method:
1. Marinate the lamb shanks first with the herb rub. Cut thick slits into the shank. Then mix all the marinate together and smear them generously on the shanks. Stuff the herbs into the slits. Leave for at least 4 hours in the fridge or overnight.
2. Preheat oven to 150C.
3. In a hot pan with oil, sear the shanks. Remove and let it rest. Glaze the pan with some red wine, keep the juice aside.
4. In a hot casserole or dutch oven, heat up some oil.
5. Add the onions, leeks and garlic and fry till all has browned and softened.\
6. Add diced carrots, celery and tomatoes. Fry for at least 5 minutes.
7. Add shanks on top and pour in glazed juice, remaining portion of red wine and the stock. Add more rosemary/thyme and freshly cracked pepper to taste.
8. When casserole comes to boil, cover and move it to a pre-heated oven. Let it simmer for at least 2 hours.
9. Serve with crusty bread and salad.