I was feeling like having some osso bucco, which is braised shanks of veal. But here in Kuching, certain cuts of beef like veal are more difficult to get. So I decided to prepare osso bucco with lamb instead.
It didn’t hurt that I already had some lamb shanks sitting in my freezer that I thought would be perfect to cook this dish with. Even though I’ve said before that I have a go-to lamb shanks recipe, I decided I had to try a new recipe to make this osso bucco.
You’ll swoon over these lamb shanks in buttery braised garlic sauce.
For some reason, it’s really hard to find good beef here in Kuching. Last year when Nate was hankering for some steak for his birthday, I went to the store and got some ribeyes to grill up for him.
They were not good.
They were tough and did not have enough marbling. I had bought a big hunk of ribeye frozen and when we thawed them out, we had a feeling they weren’t going to be good. So, we’ve pretty much given up on getting good steaks here. The rest of that hunk ended up being sliced up and used for Niku-jaga which was a better application of that quality beef.
Anyway, why am I going on about beef when the title of this post says lamb shanks? Well, it’s because I want to let you know that even though we can’t get good beef here, we can certainly find good lamb!
The same place I got my beef, I also found some vacuum-packed lamb shanks that were super meaty. I got myself two shanks the first time; made this recipe and regretted not buying more. So the second time around, I made sure to get four shanks.
Do you love lamb? Or do you find the meat too gamey? I belong to the first camp. I have always loved lamb.
Beef has gone up in price so much these days that sometimes you can find lamb being sold cheaper per pound than beef. That’s good because if you get the craving for red meat but aren’t willing to pay so much for a beef roast, there’s always lamb.
We had this roasted boneless leg of lamb at a potluck dinner one night and asked the cook where she got the recipe. Surprisingly, it came from the “Cooking in Style the Costco Way” recipe book. Annie liked it so much, she decided to make it herself.
Made a rub from orange zest, ground toasted fennel seed, salt, pepper, Dijon mustard, minced fresh rosemary, minced garlic, and olive oil. Rubbed it inside and outside the boneless leg of lamb and let it marinate in the fridge overnight.
Roasted the lamb for 15 mins at 450*F, then turn temp down to 325*F and cooked until it hit 135*F internal. Rested for 15 mins and cut against grain in thin slices .
Here it is plated up with some garlic mashed potatoes and swiss chard gratin.
Paired with an excellent, well balanced 2001 Spanish Rioja, this was a dinner to remember.