shank

Osso buco is a classic Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. The marrow in the shank bones bathes everything in its rich flavor as it renders during the braise, while a bright mixture of parsley, lemon zest, and garlic (known as gremolada in Italian) finishes the dish off.

Osso Buco (Italian Braised Veal Shanks) Recipe

salt and black pepper

all-purpose flour (5 ounces; 140 grams)

(60 milliliters) extra-virgin olive oil, plus more if needed

unsalted butter (1/2 ounce; 15 grams)

yellow onion, minced (12 ounces; 340 grams)

carrots,

celery rib, minced (4 ounces; 120 grams)

garlic, minced

(235 milliliters) dry white wine

(175 milliliters) homemade chicken stock

(28-ounce;

thyme

bay leaf

For the Gremolada:

(about 20 grams) finely minced flat-leaf parsley leaves and tender stems

lemon,

garlic,

Preheat oven to 325°F (163°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank; this can help them hold their shape during cooking, but is not absolutely necessary.

Add flour to a shallow bowl. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Working in batches, lightly dredge shanks all over in flour, shaking off excess, and add to Dutch oven; be careful not to over-crown the shanks. Cook shanks, turning occasionally, until lightly browned on both sides, about 4 minutes per side; lower heat as necessary at any point to prevent scorching. Transfer browned shanks to a platter and repeat with remaining shanks; add more oil to Dutch oven at any point if it becomes too dry.

Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.

Add wine, stock, and tomatoes to Dutch oven, along with veal shanks and any accumulated juices. Try to arrange the shanks in as even a layer as possible (a little overlap is okay to make them fit). The liquid should nearly but not totally cover the shanks; if it doesn't, add more stock or water until it does. Add thyme and bay leaf. Bring to a simmer.

Prepare a parchment paper lid following these instructions Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.

Meanwhile, for the Gremolada: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.

Remove parchment paper lid from shanks and continue cooking until they are fork-tender, about 1 hour longer. If the pot becomes too dry, add more stock or water as needed to keep it moist; evaporation and reduction are good, but the pot shouldn't go dry. Feel free to move the shanks around so that any that are submerged can be exposed to the oven air. During the last 20 minutes of cooking, stir in 1 to 2 teaspoons (5 to 10ml) gremolada, depending on how strong you want the lemon and garlic flavor to be.

Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick; you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.

Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolada at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with Risotto alla Milanese.

Slow roast spiced leg of lamb with pan gravy

Garlic

tsp Ground cumin

tsp Ground coriander

Sweet paprika

Lemons,

Tbsp Olive oil

Leg of lamb, boned, about 2.5kg (Main)

Chicken stock

Preheat the oven to 160C. Peel and finely chop garlic and mix in a bowl with cumin, coriander, paprika, rosemary, lemon juice and olive oil. Season with salt and ground black pepper. It should resemble a thick paste.

Massage the leg of lamb with the spice rub, spreading it over the skin and into the flesh. Leave at room temperature while the oven heats up. Place the lamb into the oven and roast for 35 minutes. Pour in 2 cups of water, baste the lamb with the liquid, and continue roasting for a further 3 hours, basting the lamb every half hour. Add more water if the juices evaporate too much.

Remove from the oven and rest the meat in a suitable place while you make the gravy. Pour off the top layer of oil from the cooking juices, then put the roasting pan over a medium heat, pour in the stock and bring to a simmer. Using a wooden spoon, scrape the caramelised meat juices into the sauce. Season with salt and pepper if required, then strain into a sauce boat.

Serve with roasted vegetables, cauliflower cheese and minted peas.

Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead

Braised lamb shanks

olive oil

lamb shanks

onion, roughly chopped

carrots, roughly chopped

rosemary

bay leaves

garlic cloves, left whole

tbsp plain flour

tomato purée

white wine

lamb stock

Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.

Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.

Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.

Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

This recipe for Pork Shanks its simple and yet so good it will blow everyone away. The BBQ Sauce marinade and Rosemary will give the meat a delicious flavour and by following my cooking method the meat will be so tender it will just fall off the bone.

Pork Shank with BBQ Sauce

Pork Shanks

Rosemary Branches

garlic cloves

BBQ Sauce

Marinade

Prepare your meat with a marinade if possible the day before. Cut little incisions in to each pork shank and fill them with small pieces of garlic. Now cover the meat with BBQ Sauce. Place in an airtight container and refrigerate until you are ready to cook.

Add Rosemary

Add the Rosemary before cooking so the flavour doesn&#039;t overpower the meat or sauce. Cut one branch for each pork shank approximately the height of the shank. Using butchers twine or cooking string, tie the rosemary to the pork shank.

Cook

Set the oven to 180 C or 350 F and roast for 2:30 to 3 hours. Baste the meat with its own juice every 20 minutes. With the marinade and meat juice you should have enough to last for the whole cooking process. In case you don&#039;t you can use vegetable or pork broth to baste the meat.Let the meat rest for 7-8 minutes before serving. Don&#039;t let it rest too long as it can get dry.

This looks so GOOD! I love meat and this is definitely on my list to try!
Angie

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