Using lamb shanks is a really nice twist on Osso Buco. The tough shank meat slow cooks to a “fall off of the bone” consistency.

Difficulty: Medium

  1. Season lamb shanks with salt and pepper and allow to sit in refrigerator overnight
  2. Preheat the oven to 300 degrees
  3. Heat a sauté pan with enough olive oil to cover the bottom and bring to a light smoke point
  4. Carefully place the lamb shanks in the pan and allow them to cook to golden brown on all sides
  5. Remove the lamb shanks, add the vegetables, and cook until the onions are translucent
  6. Add the tomato paste and sauté for 3–4 minutes, stirring constantly
  7. Add the red wine and allow it to simmer until the alcohol smell has disappeared (it usually takes about 4-6 minutes)
  8. Add in all other ingredients and the sachet (mixture of parsley, rosemary, thyme and fennel seeds wrapped in cheese cloth) and bring to a simmer
  9. Cover the pan with aluminum foil and place in the oven for an hour and a half or until the meat is fork tender.
  10. Remove the meat, strain the sauce and pour back over the lamb shanks

WATCH: Chef Michael Ponzio makes Braised Lamb Shanks on WGN