Wednesday, March 20, 2013

More Braising

 
Lamb is one of our favorite foods. We are very excited that recently we have been able to find lamb shank osso bucco at the store for a not too high price. Even though we just braised lamb a few weeks ago, we decided to do it again this past weekend, although we tried a different recipe. This time, we roughly followed Lamb Shanks with Tomatoes & Fresh Herbs from Bon Appetit January 2003.

Like last time, we chopped carrots, celery, and onion. We used chicken stock but instead of red wine,  this time we used white wine. Additional ingredients included tomatoes and strips of lemon peel plus lemon zest. It also called for putting a rub on the lamb before browning it.
Fennel, coriander, rosemary, thyme, salt, pepper. We estimated a bit because we used dried thyme and rosemary, not fresh, and because we had whole coriander, which we ground in a coffee grinder we use just for grinding spices.

The other ingredient that made this recipe different and extra delicious: pancetta.
We used  a bit more than 2 ounces because we like pancetta.

Pretty simple: brown lamb, remove, add pancetta, add vegetables, mix in lemon & bay leaves, add wine, scrape up brown bits, add tomatoes & broth, add lamb, put in oven for 1~1.5 hours, remove to stove top, skim off fat, bring liquid to a boil and boil uncovered until sauce is reduced, enjoy.
This was very tasty. I'm not sure which of the two braised lamb recipes I like better. Originally we planned to try polenta again, but we had two leftover hoagie rolls, so we sliced them and used the bread to mop up the tasty juices.

I'm not yet settled on either of the two recipes we've tried as our go to, really yummy lamb shank osso bucco recipe, but I am definitely looking forward to trying out other recipes in the search for the best lamb shank recipe ever!

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