This recipe was originally adapted from the Covenant Wines web page, producers of the finest Kosher wines available. Though well suited to the Kosher table, it has great appeal to Goyum like me when I’m in the mood for a deeply flavored dish for equally bold wines. It’s simply great food.
The term “Osso Bucco” refers to both a cut of meat (the shank, or a cros cut of the leg bone) and a method of cooking (braising over low heat). The result is a dish with deep, rich flavors and meat that is almost falling apart. Usually, no knife is required!
Osso Bucco of Lamb Shank with Roasted Garlic and Porcini Mushrooms
Traditionally, Osso Bucco is made with veal shanks and served with risotto as the traditional side dish. This version is adapted for a Passover Seder – featuring lamb in place of veal. Serve this dish with the silky, smooth Golden Mashed Potatoes (recipe follows). Suggested pairing – the Kosher wines from Covenant Wines.
Ingredients (Serves 4)
1 Oz dried porcini mushrooms, soaked in warm wine for 20 minutes, then drained, liquid reserved.
1 Cup flour
1 tsp salt
1/2 tsp ground pepper
4 Tbsp virgin olive oil
4 Lamb shanks, silver skin removed
1 Large white onion, diced
1 Bulb fennel, trimmed and diced
2 Carrots, peeled and diced
2 Cups diced tomatoes
3 Cups dry red wine
4 Cups veal stock, chicken stock, or canned low-salt chicken broth
4 Fresh sage leaves, minced
1 Head garlic, halved horizontally
Dice the mushrooms and set aside. Strain the liquid through cheesecloth or a coffee filter to remove the grit, discard the grit. Save the liquid.
Preheat the oven to 375 degrees. Combine the flour, salt, and pepper in a shallow bowl or pie plate. Heat a Dutch oven (or large casserole dish) for three minutes over medium heat, add half the olive oil. Dredge the lamb in seasoned flour, increse heat to med-high and brown on all sides in the oil. Using a slotted spoon, transfer the lamb to a bowl.
Pour off the fat , return pan to medium heat, and add the remaining oil. Add the onion, fennel, and carrots and sauté for 5 minutes. Add the lamb shanks, mushrooms, and tomatoes and sauté for 5 more minutes stirring gently to combine. Add the red wine and simmer uncovered for an additional 5 minutes to reduce. Add the stock or broth, mushroom liquid (sans any gritty residue), and sage.
Cover and bake in the oven until very tender, 2 to 3 hours.
About 1 hour before the meat is done, drizzle olive oil over the cut ends of the garlic, wrap each half in aluminum foil (leaving a small hole on top for venting) and place on the oven rack next to the meat.
When done, use a slotted spoon to transfer the lamb shanks to a bowl. Cover and keep warm. Place the pan over medium heat and cook to reduce the liquid to about 2 cups. Remove garlic from the oven, unwrap, and squeeze the soft garlic pulp into the braising liquid and vegetables, and continue to simmer gently. Taste and adjust the seasoning.
Presentation – place 1 lamb shank on each plate (or shallow bowl) on top of a mound of Golden Mashed Potatoes (recipe follows). Spoon the braising liquid and vegetables from the pot over everything.
Golden Mashed Potatoes
These golden mashed potatoes will please everyone from cantankerous children to serious gourmets. The addition of olive oil softens and smooths out the potatoes.
3 Lbs Yukon gold potatoes, peeled and quartered
1/2 Cup extra-virgin olive oil
1/2 tsp salt and Freshly ground pepper, to taste
In a covered steamer, cook the potatoes over briskly simmering water until tender when pierced with a fork, ~20 minutes. Transfer to a large bowl. Using a hand masher, mash for 5 to 10 seconds. (Or use a ricer for the initial mash.) Add half the olive oil and continue to mash until fairly smooth. Add the salt and the remaining olive oil. Mash until the oil is completely blended.
Serve immediately, garnish with fresh ground pepper.