Osso Buco (or modifed spiced slow-cooked lamb shank ala J. Oliver)
The original recipe is the exotic version of Osso Buco with lots of spices (incl. coriander seeds). I pared it down to the bare tradition as I didn’t feel like exotic at time of cooking. It yields rich, complex, and meaty dish which was very satisfying to be had with with parpadelle although, I’d imagine, would even be more delicious with polenta or mashed potatoes.
Modified from Jamie Oliver, The Naked Chef.
Servings: 3 generous portions
Ingredients:
500 g lamb shank, preferably with its short marrow intact
salt and freshly ground pepper
2 tsp dried chili
1 tsp oregano
2 tbsp olive oil
1 clove garlic, finely chopped
1 large onion, finely chopped
1 large carrot, diced
3 sticks celery, diced
1 tbsp balsamic vinegar
170 ml dry white wine or water
6 anchovy fillets
1 400g-tin plum tomatoes
5 pieces of mushroom, chopped or quartered.
Directions:
Brown the meat all round in half of the olive oil seasoned with salt, pepper, and chili in a casserole. Set the meat aside.
Heat the casserole again, add the remaining oil and fry the garlic and onion gently. When fragrant, add the carrot and celery and sweat them until softened. Add the balsamic vinegar and allow it to reduce to a syrup. Add the anchovy. Pour in the white wine and simmer for 2 minutes. Add the tomatoes and return the lamb into the casserole.
Bring to boil, put on the lid and simmer in the oven at 180 degrees celsius for 45 minutes to an hour. Then remove the lid and cook for another 30 minutes. Adjust for seasoning and stir in the chopped mushroom.
Serve with pasta.
