Rori Spinelli-Trovato enjoys osso buco so much that she jokes she ‘d like to be buried in it. She always understood she would serve it at her wedding, however she wanted to prevent conventional preparations, so she asked Stokes Dining establishment & Bar to make a variation with lamb shanks (off the bone) in location of veal
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How to Make It.
Preheat the oven to 300 °. Season the lamb shanks with salt and pepper. Heat 1/4 cup of the olive oil in a large enameled cast-iron casserole. Operating in batches, cook the lamb shanks over moderate heat, turning typically, until well browned on all sides, about 12 minutes; transfer to a plate.
Put off any fat from the casserole and add the remaining 2 tablespoons of olive oil. Return the lamb shanks to the casserole and include the stock.
Transfer the shanks to the platter and eliminate the meat from the bones. Put the meat in a bowl and cover with a moist towel. Strain the sauce into a big pan, pressing on the veggies to extract as much liquid as possible. Boil the sauce over high heat till it is thick enough to coat the back of a spoon, about 25 minutes; season with salt and pepper. Return the lamb to the sauce and rewarm over moderate heat.
In a small bowl, mix the parsley with the lemon zest and garlic. Spoon the lamb stew over the Morel and Sweet Pea Risotto, spray with the gremolata and serve.
The stew can be prepared through Action 3 and refrigerated for 2 days. Reheat gently prior to serving.