Osso buco of lamb shanks with zucchini and avgolemono
Osso buco of lamb shanks with zucchini and avgolemono recipe in the zucchini category
Recipe ingredients:
- 4 lamb shanks, about 4 pounds total, cut crosswise into
- 1 1/2 inch thick pieces by butcher
- 1 3/4 cups chicken broth
- 1/4 cup water
- 3 zucchini, about 1 1/2 pounds total, cut into 1/4 inch thick slices
- 1 large egg
- 1/3 cup fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon minced fresh dill
- Cooked orzo, rice shaped pasta
Recipe method:
- Preheat oven to 275 degrees F.
- In a heavy casserole large enough to hold lamb shanks in one layer without crowding arrange shanks and season with salt and pepper.
- Roast shanks in middle of oven, covered tightly, 3 hours, or until tender. Meat will give off juices as it cooks.
- Pour off pan juices, reserving about 1 cup. Skim fat.
- Keep shanks warm, covered.
- In a small saucepan combine broth, reserved pan juices, water and one third zucchini.
- Simmer 5 minutes, or until zucchini is tender but still bright green.
- In a blender puree broth mixture until smooth.
- In a bowl whisk together egg and lemon juice and whisk in pureed. Broth mixture.
- Return mixture to pan and heat over moderate heat, stirring constantly, until 170 degrees F on a candy thermometer and thickened slightly. Do not boil.
- Season avgolemono with salt and pepper and keep warm.
- In a large non stick skillet heat oil over moderately high heat until hot but not smoking and saute remaining zucchini until crisp tender, about 5 minutes.
- Stir in dill and salt and pepper to taste.
- Arrange shanks on a deep platter and scatter with zucchini.
- Drizzle shanks with some avgolemono and serve remaining sauce separately.
- Serve shanks with orzo.
Tags: osso, buco, lamb, shanks, avgolemono, recipe, zucchini, recipes, cooking