Lamb & Veal Osso Bucco
 
 
Ingredients
  • 3 lb veal & lamb shanks, BONE IN!
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 3-4 carrots (about 1 cup), minced
  • 3 celery stalks (about 1 cup), minced
  • 2 roma tomatoes, diced
  • ¾ tsp. cinnamon
  • 1 cinnamon stick
  • ¼ cup flour
  • salt and pepper, to taste
  • 10 sprigs of fresh thyme
  • ¼ cup sherry
  • ¼ cup red wine
  • 56 oz. veal stock
  • 4 Tbsp. olive oil
Instructions
  1. Preheat oven to 300 degrees F.
  2. Place the flour in a small breading dish and set aside. Season both sides of the veal and lamb shanks very well. Then coat all sides evenly with the flour and set aside. Prepare a medium-large cast iron pot - heat the olive oil in the pot on high. Add in the veal and lamb shanks and sear on all sides until golden brown, about 15-20 minutes total. Remove the shanks and lower the heat to medium.
  3. Add in the onions, carrot, garlic, celery, salt and pepper, and saute for about 6-7 minutes. Be sure to scrape the pan with your wooden spoon to get up all the good brown bits at the bottom. Deglaze the pot by adding in the sherry and red wine, scraping up any additional brown bits. After a minute, add in the tomatoes and continue to stir. Cook for another 3 minutes, then add in the veal stock, veal, and lamb. Bring the liquid to a simmer, add in the cinnamon, cinnamon stick, and thyme, and cover. Transfer the pot into the oven, and braise until the meat is tender, which will be 3 hours. Stir and taste the liquid about every hour, and be sure to adjust salt and pepper accordingly.
  4. Serve!
Recipe by A Tasty Mess at https://atastymess.com/the-best-lamb-veal-osso-bucco/