Lamb Osso Bucco
- 2 cups chopped onion $
- 1 cup chopped carrot $
- 6 garlic cloves, minced
- 1/3 cup all-purpose flour
- 9 (6-ounce) lamb shoulder chops (about 1 inch thick), trimmed $
- 1 1/4 teaspoons salt, divided $
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon butter, divided $
- 1 cup dry white wine
- 3 thyme sprigs
- 1 (14 1/2-ounce) can diced tomatoes, drained $
- 1 (14-ounce) can less-sodium beef broth
1) To prepare osso buco, heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add the onion, carrot, and 6 garlic cloves; sauté 7 minutes or until tender. Remove onion mixture from pan.
2) Place flour in a shallow dish. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge lamb in flour. Melt 1 teaspoon butter in pan over medium-high heat. Add 3 lamb chops; cook 3 minutes on each side or until browned. Remove lamb from pan. Repeat procedure twice with remaining butter and lamb.
3) Return onion mixture to pan. Add wine; cook 4 minutes or until most of liquid evaporates. Add 3/4 teaspoon salt, 1/4 teaspoon pepper, thyme, tomatoes, and broth. Return lamb to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and simmer 45 minutes or until lamb is tender. Remove lamb from pan; cover and keep warm. Discard thyme sprigs.
4) Strain cooking liquid through a sieve into a large bowl, reserving vegetable mixture. Place a heavy-duty zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top of bag). Seal bag; carefully snip off 1 bottom corner of bag. Drain liquid into bowl, stopping before fat layer reaches opening; discard fat. Add reserved vegetable mixture to liquid.
5) To prepare polenta, combine water and milk in a large saucepan; bring to a boil, stirring occasionally. Gradually add cornmeal, stirring constantly with a whisk. Cover and cook over medium heat 10 minutes or until thick, stirring frequently. Add cheese and 1 teaspoon salt, stirring until cheese melts.
6) To prepare gremolata, combine parsley, rind, 1/4 teaspoon kosher salt, and 3 garlic cloves. Serve gremolata over polenta, lamb, and vegetable mixture.