Lamb Osso Bucco

Lamb Osso Bucco

4 lamb shanks
1 cup (for dredging) flour
2 Tablespoons oil
3 carrots, diced
3 parsnips, diced
3 onions, diced
3 stalks celery, diced
4 cloves garlic, chopped
1 sprig thyme
1 sprig rosemary
3 cups veal glace
1 cup red wine
1 Tablespoon salt
2 teaspoons black pepper

Dust lamb shanks with flour and brown all sides in a pan with the oil. Put shanks on a plate and set aside. In the same pan add onions, celery, parsnips and carrots. Sautée until tender, then add garlic – making sure not to burn. Deglaze pan with red wine and allow to reduce by half. Pick leaves off herbs and add to pan along with veal glace. Add shanks back to pan and season with salt and pepper. Cover with foil and put in oven at 250 degrees for 3 1/2 hours. Pull shanks out and set aside. Reduce liquid by a fourth.

Pasta

200 grams semolina flour
2 eggs
1 Tablespoon olive oil
pinch salt

Combine ingredients in a food processor and pulse until grainy (like wet sand). Pour mixture onto a floured work surface and knead until all flour is incorporated and a dough-like ball forms. Run through pasta roller until desired thickness is reached. Cut pasta into fettuccini size strips and allow to air dry. Put pasta in salted boiling water for 45 seconds to 1 minute to cook.

Gremolata

1/2 cup fresh mint
1 clove garlic, chopped        
1 teaspoon salt
zest from one orange

Chop herbs and then add orange zest, garlic and salt. Continue to chop until an even mixture is reached.
Serve shanks over pasta with sauce ladled on top and gremolata sprinkled over all. Serves 4.

Apolline
4729 Magazine St.
894-8869
ApollineRestaurant.com