Osso Buco Of Lamb Shanks With Zucchini And Avgolemono Recipe
Osso Buco Of Lamb Shanks With Zucchini And Avgolemono Recipe
Ingredients:
4 pcs of shanks of lamb (4 lbs in all); cut to 1.5-inch thick pcs crosswise by a butcher
1-3/4 c of chicken stock
1 pcs of egg (large)
1/3 c of fresh juice (lemon)
1 Tbsp of olive oil
3 pcs of zucchini (1.5 lbs in all); cut to 1/4-inch thick slices
1/4 c of water
1 Tbsp of dill; freshly minced
Orzo (rice shaped pasta); cooked
Instructions:
Preheat the oven (275 degrees F). Arrange the shanks into a layer w/o crowding in casserole big enough so it can contain shanks.
Season w/ pepper and salt. Roast in center of the oven, tightly covered, 3 hrs or ’til tender. The meat gives off juice while cooking.
Pour juices off the pan; reserve a cup, skim the fat. Cover to keep the shanks warmed.
Meanwhile, combine reserved juices, 1/3 zucchini, broth and water, simmer for 5 mins or ’til zucchini becomes tender enough but bright-green still. Puree the broth mix in blender ’til smooth.
Whisk juice (lemon) together w/ egg, whisk into the broth mix pureed earlier.
Return the mixture into the pan; heat on moderate stove heat, constantly stirring ’til candy-thermometer reads 170 degrees F and mixture slightly thickens but has not boiled. Season the avgolemono w/ pepper and salt, keep it warm.
Meanwhile, heat the oil in nonstick large skillet on fairly high stove heat ’til hot though not reached smoking. Saute rest of zucchini ’til tender-crisp for 5 mins. Stir salt, pepper, and dill, for taste.
Lastly, arrange the shanks onto deep serving platter then scatter w/ zucchini. Then, drizzle w/ a bit of avgolemono. Serve the rest of sauce in separate plate or bowl. Best when shanks are served w/ orzo.
>> Osso Buco Of Lamb Shanks With Zucchini And Avgolemono Recipe