Serious Eats: Recipes
Cook the Book: Lamb Osso Bucco with Orange, Lemon, and Capers
Traditional osso buco is made with veal shanks and served sprinkled with a simple gremolata made from parsley, lemon zest, and garlic. In today's Cook the Book recipe, excerpted from A Platter of Figs, chef and author David Tanis substitutes hearty lamb shanks for the veal; and adds orange zest and capers to the gremolata to pump up the flavors.
In another unconventional move, Tanis simmers the meat for an hour with a heady combination of aromatics including thyme, bay leaves, and cloves. He then uses the stock to make a sauce for finishing the shanks.
This dish is best made a day in advance, as the flavors improve overnight. Serve with steamed potatoes or creamy polenta.
Win 'A Platter of Figs'
In addition to excerpting a recipe each day this week, we're also giving away five (5) copies of A Platter of Figs. Enter for a chance to win here.