Name: Braised Lamb Osso Buco with Potatoes in Red Wine
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Ingredients: 6 lamb osso buco (cross-cut shanks) (about 1 lb each); freshly ground black pepper; ¼ cup olive oil; 2 medium onions, coarsely chopped; 3 cups red wine (1 bottle (about 3 cups)); 2 tbsp sugar; 2 sprigs thyme; salt; 2 large potatoes (peeled and cut into 1½-inch (4 cm) cubes); chopped parsley (for garnish)

How I make it

Season the shanks with pepper.
Heat a wide, heavy pot over high heat and add the olive oil. Brown the shanks on all sides, 2 at a time, and remove.
Sauté the onions in the same pot for about 5 minutes.
Return the shanks to the pot, pour in the wine and add water to cover. Add the sugar and thyme and bring to a boil.
Season with salt and pepper, cover, lower the heat and simmer for 2½ hours, turning the shanks now and then.
Add the potatoes, stir and bring to a boil. Cover, lower the heat and cook for 20 minutes, until the potatoes are almost tender.
Turn off the heat. The potatoes will keep softening in the heat of the stew.
Taste and adjust the seasoning. Garnish with chopped parsley.

What I've learned

To make ahead, I cook it up to the point of adding the potatoes and refrigerate it for up to a day. Before serving I bring it to a boil, add the potatoes and finish cooking.

Braised Lamb Osso Buco with Potatoes in Red Wine Draft

What you need

How I make it

What I've learned