OSSO BUCO OF LAMB SHANKS WITH ZUCCHINI AND AVGOLEMONO
Steps:
- Preheat oven to 275°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, and skim fat. Keep shanks warm, covered.
- 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. In a blender purée broth mixture until smooth.
- In a bowl whisk together egg and lemon juice and whisk in puréed; broth mixture. Return mixture to pan and heat over moderate heat, stirring constantly, until 170°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 sauté 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>/I>.
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Msajid Kharal
[email protected]This recipe was a disaster. The lamb shanks were overcooked and the sauce was too salty.
Wania Muneer
[email protected]I followed the recipe exactly and the lamb shanks were tough. I don't know what went wrong.
Jacob Howe
[email protected]I found this recipe to be a bit bland. I think it needed more seasoning.
Jasmin Begum
[email protected]This dish was a bit too rich for my taste, but my husband loved it. He said the lamb shanks were the best he's ever had.
Dagie M
[email protected]I wasn't sure how the zucchini and avgolemono would taste together, but I was pleasantly surprised. The flavors were perfectly balanced and the dish was delicious.
Ridwan Md.
[email protected]This recipe was easy to follow and the results were amazing. The lamb shanks were fall-off-the-bone tender and the sauce was rich and flavorful. I will definitely be making this dish again.
Lucky Das
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The lamb shanks were so tender and flavorful. The sauce was also amazing. I will definitely be making this dish again.
Guri Gurwinder
[email protected]This was my first time making osso buco and it turned out great! The lamb shanks were cooked perfectly and the sauce was delicious. I will definitely be making this recipe again.
Kae Karavina
[email protected]I've made this recipe several times now and it's always a favorite. The lamb shanks are always so tender and the sauce is rich and flavorful. I love serving it with a side of roasted vegetables.
Tom Dean
[email protected]This dish was a bit more work than I expected, but it was worth it. The lamb shanks were fall-apart tender and the sauce was amazing. I served it over mashed potatoes and it was a perfect meal.
Euro001
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The lamb shanks were cooked perfectly and the sauce was delicious. I especially liked the addition of the zucchini and avgolemono.
celeste pillay
[email protected]This osso buco of lamb shanks recipe was a hit with my family! The lamb shanks were fall-off-the-bone tender and the sauce was rich and flavorful. The zucchini and avgolemono added a nice touch of freshness and tanginess. I will definitely be making