I wanted to make an Osso Bucco for Valentine’s Day. I made this dish a few years back with veal, but I cannot get it here. Traditional Osso Bucco is made with veal, but lamb provides a nice and more economical stand in. I was able to get lamb shanks from a local farm that raises lambs.
This is a crockpot recipe. Making this dish in the crock pot allows for low and slow cooking. Even though lamb tends to be more tender than veal, even lamb shanks can do with a longer cooking method. Here is my modified recipe.
2- 21/2 half pounds Lamb Shanks
2 to 3 tablespoons of oil
salt and pepper to taste
1 can diced or crushed tomatoes
1 1/4 cup dry white wine, divided
1 cup of diced onion
3/4 cup chicken broth
1 teaspoon herbs of choice
2 tablespoons dairy free spread
2 tablespoons rice flour
Heat the oil on medium high in heavy bottomed skillet. Season lamb with salt and pepper. Brown Lamb Shanks on all sides. Add 1/4 wine to skillet to deglaze the pan and scrape up any brown bits. You can add a splash more if needed.
Add Lamb Shanks to crockpot, adding any leftover wine and browned bits from the pan.
Add tomatoes, onion, chicken broth, and 1 cup wine to crockpot along with herbs. Cook on low setting for 6 to 7 hours, or until meat comes away from the bone, and is easily removed.
Remove Lamb Shanks, and cover to keep warm.
Remove 2 cups of cooking liquid into a glass measuring cup. Heat skillet over medium heat and add 2 tablespoons of dairy free spread. When spread is melted and slightly bubbling, sprinkle flour over melted spread evenly, whisking to combine. Cook for one minute being careful not to burn. Slowly add cooking liquid, whisking to incorporate roux to create a smooth sauce. Flour will clump at first; keep whisking and flour will incorporate.
Serve Lamb Shanks with sauce.
The lamb was tender and still moist after cooking for six hours. Crockpots vary in temperature, so keep an eye on the Lamb Shanks to make sure they are not overcooked. The meat will shrink off the bones and you will be able to pull the meat off the bone when they are done. Meat should still be moist.
If you don’t want to spend money to buy veal shanks, lamb will do just as nicely. You may still have to special order these as I did, as they are usually not an every day item in the grocery store.
Please comment your results if you make this recipe.