Recipe: Lamb Osso Buco with Saffron Barley Risotto

These lamb shanks are braised in the style of a classic veal osso buco in a rich wine and tomato broth. Served with saffron-scented barley risotto for Italian comfort food, with a twist!

Lamb Osso Buco with Saffron Barley Risotto

By Josie Malevich

Ingredients

• 4 lamb shanks
• Salt and freshly ground pepper, to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 rib celery, chopped
• 4 cloves garlic, halved
• 1 tbsp chopped, fresh rosemary
• 1 tbsp tomato paste
• 1 tbsp all-purpose flour
• ½ cup dry white wine
• 2 cups chicken stock or veal stock
• 1 can (398ml) plum tomatoes, chopped

Barley Risotto:

• 5 ½ to 6 cups (approx.) chicken stock
• 2 pinches saffron threads
• 2 bay leaves
• 1 tbsp olive oil
• 2 tbsp butter, divided
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 ¼ cup pearl barley
• Salt and freshly ground pepper, to taste
• ½ cup dry white wine
• 2 tbsp grated Parmesan cheese (optional)

Gremolata:

• ¼ cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh mint
• 2 to 3 tbsp olive oil
• 1 tbsp lemon zest
• 1 clove garlic, minced
• Pinch each salt and freshly ground pepper

Preparation

Lamb Osso Buco:

Preheat oven to 350 degrees F. Pat lamb shanks dry with paper towel and season with salt and pepper.

Heat oil in a Dutch oven or large heat proof saucepan over medium heat. Cook shanks, in batches if needed, until browned all over, about 8 to 10 minutes. Transfer to plate.

Add onion, carrot, celery, garlic, rosemary and season with salt and pepper. Cook until vegetables start to soften, about 5 minutes. Sprinkle in flour. Cook for 2 minutes. Stir in tomato paste. Cook for 1 minute. Slowly, stir in wine and bring to a boil; cook for 1 minute. Stir in stock, tomatoes and bay leaves; bring to a simmer. Add shanks back to pan. Cover and transfer to oven. Cook until meat is very tender and starts falling off the bone, about 2 ½ to 3 hours. Remove bay leaves before serving.

Barley Risotto:

Meanwhile, heat stock in medium saucepan with saffron and bay leaves over medium heat to a simmer. Reduce heat to a low and keep warm.

Heat oil and 1 tbsp butter in large high-sided skillet over medium heat. Cook onion and garlic until softened, about 5 minutes.  Add barley and season with salt and pepper. Cook until well-coated, about 2 to 3 minutes. Stir in wine; cook until almost all the liquid is absorbed. 

Pour in 1 cup warm saffron broth. Cook, stirring constantly, until almost all the liquid is absorbed. Continue to cook, stirring often, adding broth, 1 cup at a time, until barley is tender but not mushy. Stir in 1/2 cup broth and remove from heat. Stir in remaining butter and Parmesan cheese if using. Cover and let stand for 5 minutes. Add more broth or water if needed to loosen before serving.

Gremolata:

Stir together parsley, mint, olive oil, lemon zest, garlic, salt and pepper. Makes about 1/4 cup.

Serve Lamb Osso Buco over Barley Risotto and top with a little gremolata.

Notes:

Serve with sautéed rapini, roasted asparagus or boiled fresh peas.

Gremolata is also delicious on pastas, salads, grilled meats or vegetables.