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Grass fed lamb or goat shanks braised with onions
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5 from 1 vote

Lamb Osso Bucco Recipe with Caramelized Onions

A rich dish of tender braised lamb shanks with sweet caramelized onions. Serves 2 as an entrée, with leftovers.
Prep Time45 minutes
Cook Time2 hours
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: American
Keyword: Lamb Shanks, Onions
Servings: 2 servings
Calories: 400kcal

Equipment

  • 1 Dutch oven
  • 1 Chef knife
  • 1 Cutting board

Ingredients

For the Shanks

  • 1 pack lamb osso bucco 2 shanks cut into 3 pieces each
  • 1.25 lbs sweet yellow onions finely sliced
  • 2 ounces lamb bacon (optional) diced small
  • 1 tablespoon lamb fat or cooking oil
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • 1 inch stick of cinnamon
  • 1 large bay leaf
  • Kosher salt and fresh ground black pepper to taste
  • 2.5 cups lamb or chicken stock

For the Gremolata (optional)

  • 1.5 tablespoons toasted nuts like pine nuts, sunflower seeds, or hazelnuts
  • 1/3 cup Italian Parsley
  • ½ Tablespoon lemon zest

For the White Risotto (optional)

  • ½ cup risotto rice
  • ¼ cup white wine
  • Lamb chicken, or vegetable stock, as needed, a few cups
  • ½ cup grated parmesan cheese
  • 2 Tablespoons unsalted butter
  • 2 tablespoons finely diced yellow onion
  • 2 teaspoons lard or cooking oil

Instructions

Osso Bucco

  • Separate the shank pieces with a heavy knife if needed or still attached to each other. Season the shanks with salt and pepper. In a braising dish, render the bacon in a tablespoon of the fat or oil until crisp, then reserve, keeping the fat in the pan. Add the shanks to the pan and brown, then remove.
  • Add onions to the pan and cook for 30 min, stirring and deglazing with some stock occasionally if they threaten to burn, until the onions are browned and nicely caramelized.
  • Add the garlic, ginger, bacon, bay leaf, remaining stock, cinnamon stick and shank pieces back to the pan, cover with parchment, then a lid, and bake at 300 F for 1.5-2 hours, or until the shank meat moves from the bone. Watch the shanks and don't overcook them-they shouldn’t fall apart.
  • Chill the shanks and skim off the fat (optional). To serve, reheat the shanks gently, stirring and adding spoonfuls of stock to create a natural jus.
  • When the shanks are hot, adjust the seasoning for salt then divide some of the risotto between two heated bowls, spoon 2 shank pieces on top of each, spoon some of the onions and sauce over each one, garnish with a sprinkle of the gremolata, and serve immediately.

Gremolata

  • Toast the nuts and cool. Very finely dice or grate the citrus zest. Chop the parsley and the nuts together roughly, then mix with the citrus zest and reserve.

White risotto

  • Sweat the onion in the oil but do not color. Add the rice and cook for a few minutes, then deglaze with the wine, cook down, add a ¼ cup of stock at a time and cook, stirring constantly, until the rice is cooked.
  • When the rice is just done, add the butter and cheese and stir vigorously with a wooden spoon, then double check the seasoning, adjust as needed, and serve immediately.

Video

Notes

Lamb, goat, or venison shanks can be used here. 

Nutrition

Serving: 2pieces | Calories: 400kcal | Carbohydrates: 81g | Protein: 35g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 392mg | Sodium: 250mg | Potassium: 544mg | Fiber: 7g | Sugar: 17g | Vitamin A: 350IU | Vitamin C: 38mg | Calcium: 392mg | Iron: 11mg