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Lamb osso buco with black olives and fennel
Preparation
15 min
Cooking time
2 h 30 min
Servings
4
Ingredients
- 45 ml (3 tbsp) olive oil
- 1.2 kg (2 1/2 lb) lamb shank, cut into 3 cm (1 1/4 in.) slices (ask your butcher)
- Salt and freshly ground black pepper
- 500 ml (2 cups) all-purpose flour
- 15 ml (1 tbsp) butter
- 2 medium onions, thinly sliced
- 1 medium fennel bulb, thinly sliced
- 15 ml (1 tbsp) garlic, finely chopped
- 375 ml (1 1/2 cups) white wine
- 300 ml (1 1/4 cups) demi-glace or 600 ml (2 1/2 cups) veal stock, reduced to half
- 1 x 796 ml (3 1/4 cups) can of diced tomatoes
- 15 ml (1 tbsp) sugar
- 2 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 1 large bay leaf
- 250 ml (1 cup) black olives, pitted
Preparation
- In a skillet, heat 30 ml (2 tbsp) of olive oil over medium-high heat.
- Season the lamb slices with salt and pepper. Flour and brown on all sides.
- Set aside.
- In a Dutch oven, heat the butter and the rest of the oil over medium-high heat.
- Sauté the onion and fennel for 2 to 3 minutes, stirring frequently.
- Add the garlic and cook another minute, stirring constantly.
- Add the white wine and reduce to half.
- Add the remaining ingredients, except the olives. Stir and reduce the heat until the mixture is barely simmering.
- Add the reserved lamb.
- Cook, uncovered, for about 1 hour 45 minutes, stirring occasionally.
- Add the olives and continue cooking for about 30 minutes or until the meat easily pulls away from the bone.
- Serve hot with rice and rapini.
