From "Four Hour Chef". Need chef knife, cutting board, and raw or finished cast iron Dutch oven. If using raw cast iron, consider optional but suggested PanSaver.
1. At least 1 hour prior to cook time, thaw the frozen lamb shanks. I put the plastic-bagged shanks in a large mixing bowl full of the hottest tap water I can muster, and I weigh them down with an upside-down plate or bowl.
2. Scrub the carrots with a vegetable brush or coarse sponge (I peel as few things as possible), and chop off the ends. Roughly break by hand into halves.
3. Preheat the oven to 350 ° F (180 ° C).
4. Place a PanSaver, if using, in the Dutch oven.
5. Place the carrots in the pot to create a bed for the meat to rest on.
6. Add the 4 lamb shanks.
7. Open the tomato can and squish the tomatoes with one hand (beware of squirting juice– poke a thumb through first) as you drop them into the Dutch oven, along with their juice.
8. Sprinkle in the 3-finger pinch of garlic powder or 5 cloves of raw garlic.
9. Drizzle in about 2 T EVOO. Don’t sweat the precision. A decent “glug” is approximately 2 T.
10. Add enough white wine to cover ½– ¾ of the meat. Don’t cover it completely.
11. Grind 10 hard turns of pepper onto your shanks (add more than you think you need), and add two 3-finger pinches of kosher salt, sprinkling from a height of 12" (30 cm). This will create an even spread and prevent clumps of salt. 08 Cover the pot, put it in the oven, and come back 2 hours later.
12. Serve on VerTerra pressed-leaf disposable plates, or whatever you have. Gracefully accept lavish praise from guests. 10 If you’ve used a PanSaver, here’s the great part: just bunch up the edges so you have the leftovers in a bag, and put it in the fridge in a pan or dispose of it. No cleaning other than your silverware! One Michelin three-star chef believes braised meats taste best 3 days after cooking.
BONUS POINTS (+ 2) ZESTING Use your Microplane to zest a lemon or, if you are feeling exotic, Buddha’s hand, onto your Osso “Buko” before serving. This is a training-wheels version of one of the most famous of all Italian garnishes, gremolata, a mixture of lemon zest, parsley and garlic
Consider serving with Anti-angiogenesis blended tea. Want flavor but 50– 75% less caffeine? Just steep tea leaves in boiling water for 10– 15 seconds, discard the water, and proceed as normal. Simple and effective. This is how I can drink various teas at dinner without staying up all night.
On braising: Braising— long cooking, partially submerged— is incredibly forgiving. Forgot the timer and “overcooked” by 30 minutes? No problem. Things will still be amazing. Braising turns tough cuts into choice cuts. These working muscles— which the animal uses to move around or hold itself up— are also the cheapest, as they tend to have a lot of tough connective tissue. Braise those bad boys for a few hours and they become wonderfully moist. This is thanks to collagen, connective tissue that turns into a Jell-O-like consistency. If you’ve ever had amazing brisket or baby back ribs, it’s thanks to this transformation. The exact braising method for Osso “Buko” could be used for even fancier-sounding boeuf braisé aux carottes, coq au vin, or carbonnade flamande. Jude’s Chuck Roast (below) is a variation for another time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (675g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 1232 | ||
Calories from Fat: 838 (68%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 93.2g | 124 % | |
Saturated Fat 46.3g | 232 % | |
Monounsaturated Fat 33.5g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 835mg | 257 % | |
Sodium 1251.4mg | 43 % | |
Potassium 1757.2mg | 46 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 13.8g | ||
Protein 60.5g | 86 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1232
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.