Osso Buco Of Lamb Shanks With Zucchini And Avgolemono
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.75 cups
Chicken Broth1 cup
Water1 large
Egg1 cup
Lemon Juice (fresh)1 tbsp
Olive Oil1 tbsp
Dill (minced fresh)Directions:
1
Preheat oven to 275°F
2
In a heavy casserole large enough to hold lamb shanks in one layer without crowding arrange shanks and season with salt and pepper
3
Roast shanks in middle of oven, covered tightly, 3 hours, or until tender
4
(Meat will give off juices as it cooks
5
) Pour off pan juices, reserving about 1 cup, and skim fat
6
Keep shanks warm, covered
7
In a small saucepan combine broth, reserved pan juices, water, and one-third zucchini and simmer 5 minutes, or until zucchini is tender but still bright green
8
In a blender purée broth mixture until smooth
9
In a bowl whisk together egg and lemon juice and whisk in puréed; broth mixture
10
Return mixture to pan and heat over moderate heat, stirring constantly, until 170°F
11
On a candy thermometer and thickened slightly (do not boil)
12
Season avgolemono with salt and pepper and keep warm
13
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté remaining zucchini until crisp-tender, about 5 minutes
14
Stir in dill and salt and pepper to taste
15
Preheat oven to 275°F
16
In a heavy casserole large enough to hold lamb shanks in one layer without crowding arrange shanks and season with salt and pepper
17
Roast shanks in middle of oven, covered tightly, 3 hours, or until tender
18
(Meat will give off juices as it cooks
19
) Pour off pan juices, reserving about 1 cup, and skim fat
20
Keep shanks warm, covered
21
In a small saucepan combine broth, reserved pan juices, water, and one-third zucchini and simmer 5 minutes, or until zucchini is tender but still bright green
22
In a blender purée broth mixture until smooth
23
In a bowl whisk together egg and lemon juice and whisk in puréed; broth mixture
24
Return mixture to pan and heat over moderate heat, stirring constantly, until 170°F
25
On a candy thermometer and thickened slightly (do not boil)
26
Season avgolemono with salt and pepper and keep warm
27
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté remaining zucchini until crisp-tender, about 5 minutes
28
Stir in dill and salt and pepper to taste
29
Arrange shanks on a deep platter and scatter with zucchini
30
Drizzle shanks with some avgolemono and serve remaining sauce separately
31
Serve shanks with orzo>/I>
32
Arrange shanks on a deep platter and scatter with zucchini
33
Drizzle shanks with some avgolemono and serve remaining sauce separately
34
Serve shanks with orzo>/I>