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Osso Bucco of Lamb Shank with Roasted Garlic and Porcini Mushrooms
Serve with Golden Mashed Potatoes
Osso bucco is usually made with veal shanks and often served with risotto. This version – perfect for a Passover Seder - features tender, succulent lamb. Serve this dish with the silky, smooth Golden Mashed Potatoes.
Enjoy this substantial and succulent dish with our full-bodied, deep ruby-purple Covenant Napa Valley Cabernet Sauvignon.
1 ounce dried porcini mushrooms
1 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
4 tablespoons 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
Soak mushrooms in warm water to cover for 20 minutes. Drain, reserving the liquid.
Dice the mushrooms and set aside. Strain the liquid through cheesecloth or a coffee filter to remove the grit.
Preheat the oven to 375 degrees F. In a shallow bowl, combine the flour, salt, and pepper. In a Dutch oven or large flameproof casserole, heat 2 tablespoons of the olive oil over medium heat. Dredge the lamb in seasoned flour and brown on all sides in the oil. Using a slotted spoon, transfer the lamb to a bowl.
Pour off the fat from the pan. Add the 2 remaining tablespoons oil and heat over medium heat. Add the onion, fennel, and carrots and sauté for 5 minutes. Add the lamb shanks, mushrooms, and tomatoes and sauté for 5 more minutes. Add the red wine and simmer uncovered for an additional 5 minutes to reduce. Add the stock or broth, mushroom liquid, and sage. Cover and bake in the oven until very tender, 2 to 3 hours.
About 1 hour before the meat is done, wrap each garlic half in aluminum foil. Place on the oven rack to bake alongside the meat.
Using a slotted spoon, 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. Taste and adjust the seasoning.
Remove garlic from the oven, unwrap, and squeeze the soft garlic pulp into the braising liquid and vegetables, and continue to simmer gently.
To serve, place 1 lamb shank on plate on top of Golden Mashed Potatoes. Spoon the braising liquid and vegetables from the pot over lamb shanks.
Serves 4 ---------------------------------- 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. Pair these silky smooth spuds with the Osso Bucco of Lamb Shank with Roasted Garlic and Porcini Mushrooms.
3 pounds Yukon gold potatoes, peeled and quartered
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper
In a covered steamer, cook the potatoes over briskly simmering water until tender, 20 to 30 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 _ cup of the olive oil and continue to mash until fairly smooth. Add the salt and the remaining _ cup of olive oil. Mash or mix until the oil is completely blended.
Serve immediately, garnish with fresh ground pepper.
Serves 4 to 6 as a side dish
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