Osso Bucco or Lamb Shanks, as they are also known, makes a gourmet dish that has been around for ages. It’s a savory delight, perfect for fall and winter meals when you’re craving the smells and flavors of the season.
This Osso Buco recipe from Michelle Tam of Nom Nom Paleo is simple to prepare. Your pressure cooker does most of the work.
PHOTO CREDIT: Michelle Tam of Nom Nom Paleo
- 3 pounds lamb shanks
- Kosher salt
- Freshly ground black pepper
- 2 tablespoon ghee, divided
- 2 medium carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 1 large onion, roughly chopped
- 1 tablespoon tomato paste
- 3 cloves garlic, smashed and peeled
- 1 pound ripe roma tomatoes or 1 (14-ounce) can diced tomatoes, drained
- 1 cup bone broth
- 1 teaspoon Red Boat Fish Sauce
- 1 tablespoon aged balsamic vinegar
- ¼ cup minced Italian parsley (optional)
- Grab the shanks and season them with salt and pepper to taste.
- Melt a tablespoon of ghee over high heat in a 6-quart pressure cooker. Sear the lamb shanks until browned on all sides (8-10 minutes). If you’re using an Instant Pot, you can sear the shanks on the “Saute” function.
- While the lamb is browning, chop up your veggies.
- Remove the lamb from the pot and plop them on a platter.
- Lower the heat to medium and add the remaining tablespoon of ghee to the pressure cooker. Add the carrots, celery, and onion to the pot, and season with salt and pepper.
- Once the vegetables have turned translucent, add tomato paste and garlic cloves and stir for one minute.
- Add the shanks back into the pot along with the tomatoes.
- Pour in the bone broth, fish sauce and balsamic vinegar.
- Before locking on the lid, grind on some fresh pepper.
- Lock on the lid. (If you’re using the Instant Pot, press “Cancel/Keep Warm” button to turn off “Saute.” Press the Manual Button and set the IP to cook for 50 minutes under high pressure. The machine takes care of the rest!) With the lid tightly sealed, bring the contents of the pot up to high pressure over high heat.
- Once high pressure is reached, turn down the heat to the minimum level needed to maintain high pressure for 45 minutes. (Usually, the “low” or “simmer” settings should work – or if you’re using an electric stove, you can move the pot to a different burner set on low.) When the braised shanks are finished cooking, let the pressure drop naturally. Plate the shanksand adjust the sauce for seasoning. Ladle the sauce on the shanks.
Garnish with fresh Italian parsley! Enjoy!
Friday-Sunday, October 6-8, 2017
Join Harvard-trained physician Akil Palanisamy, MD, author of The Paleovedic Diet, and Michelle Tam, New York Times best-selling author of Nom Nom Paleo for a weekend retreat.
This weekend, these two experts combine the holistic principles of Ayurveda—one of the oldest systems of health on the planet—with the theory and practice of the Paleo diet. Their goal is to inspire you to return to the kitchen and savor the pleasures of cooking and eating, positively contributing to your well-being.
Through lecture, question and answer sessions, and cooking demonstrations, you will learn:
- The key concepts behind the Paleo diet
- How to personalize the Paleo diet using principles of Ayurvedic medicine through the Paleovedic approach
- Basic supplements to add while following the Paleo guidelines
- Creative recipes that delight the taste buds and are family friendly.
Come get educated, inspired, and nourished and return home with newfound excitement and a roadmap for self-care for using food as medicine.
Interested?Register to Attend
A hearty USWM thank you to Michelle Tam for sharing her delightfully delicious recipe for Flank Steak Skewers.
About the Recipe Author: Michelle Tam of Nom Nom Paleo
Since the fall of 2010, I’ve been regularly posting recipes and writing about how to stay Paleo when eating out. I offer kitchen tips and review my favorite cooking gadgets. I’m all about the lazy, so I’m always looking for shortcuts to deliciousness. I’m proud that my little corner of the Internet has been recognized with occasional awards, including a Best Food Blog Award by Saveur Magazine.