Lamb Shanks - Osso Buco

Source

Author: Bob and Robin Young

Web Page: http://www.rockinrs.com, http://boisefoodieguild.blogspot.com

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Servings

Servings: 6

Ingredients
4	med	Lamb shanks, bone in
1	c	Red Wine, Dusted Valley Cabernet Sauvignon
3	c	Beef Stock, heated
3		Bay leaves
2	t	Thyme leaves
1	T	Rosemary, fresh and diced fine
2½	t	Allspice, ground
1/8	t	Cayenne pepper (Optional, depends on how spicy hot you want it)
1/8	t	Cinnamon, ground

6	med	Garlic cloves, diced fine
2	med	Onions, chopped
1	med	Fennel bulb, trimmed and chopped
3	c	Red wine
14.5	oz	Fire roasted tomatoes, juice reserved
28	oz	Marzano tomatoes, juice reserved
5	med	Apricots, fresh and each half cut into ¼" strips
		Salt and Pepper to taste
2	T	Olive Oil
3	T	Butter

1	In a cast iron pot over med-high heat, melt the butter and olive oil. Add salt and pepper to taste. Add the shanks and brown. Remove the shanks and set aside, reserving the liquid. Reduce heat to medium.
2	Add the diced onion and sauté until golden brown. Add the chopped fennel and sauté. Add the garlic, thyme, rosemary and heat through.
3	Add the tomatoes and their juices, the wine and the beef stock. Heat through. Add the bay leaf, cayenne, cinnamon and allspice. Bring to a medium boil and reduce by 50%.
4	Return the shanks to the pot. Add the apricots. Cover and place on a low boil until shanks are falling off the bone.
5	Remove from the pot and thicken the liquid slightly. Spoon over the lamb shanks.

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 3 hours

Total Time: 3 hours and 30 minutes