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Lamb Osso Buco over Parmesan Polenta

Lamb Osso Buco over Parmesan Polenta

Osso buco is an Italian dish that's traditionally made with veal shanks. This version uses lamb for a different flavor.  Make the polenta just before serving for the creamiest texture.

Cooking Light SEPTEMBER 2004

  • Yield: 9 servings (serving size: about 2/3 cup polenta, 1 chop, about 1/2 cup vegetable mixture, and about 1 tablespoon gremolata)

Ingredients

  • Osso buco:
  • Cooking spray
  • 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
  • Polenta:
  • 3 cups water
  • 3 cups fat-free milk
  • 1 1/2 cups yellow cornmeal
  • 3/4 cup (3 ounces) grated fresh Parmesan cheese
  • 1 teaspoon salt
  • Gremolata:
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 tablespoon grated lemon rind
  • 1/4 teaspoon kosher salt
  • 3 garlic cloves, minced

Preparation

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.

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.

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.

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.

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.

To prepare gremolata, combine parsley, rind, 1/4 teaspoon kosher salt, and 3 garlic cloves. Serve gremolata over polenta, lamb, and vegetable mixture.

Note:

Instead of shanks, we chose shoulder chops (sometimes labeled "arm chops"), which are smaller and easier to handle. Prepare the lamb and vegetable mixture a day in advance; combine the ingredients for the gremolata earlier in the day, and refrigerate until dinnertime.

Nutritional Information

Amount per serving
  • Calories: 420
  • Calories from fat: 28%
  • Fat: 13.2g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 34g
  • Carbohydrate: 40.4g
  • Fiber: 4.9g
  • Cholesterol: 88mg
  • Iron: 3.3mg
  • Sodium: 975mg
  • Calcium: 264mg
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Lamb Osso Buco over Parmesan Polenta recipe

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