Five Spice Lamb Osso Buco with Fennel and Orange

Prep Time: 30 minutes | Cook Time: 2 hours 15 minutes | Total Time: 2 hours 45 minutes | Serves: 4

Description:

Fennel, orange and beer add depth of flavour and brightness to this version of Osso Buco.

Ingredients List:

• 8 SunGold Lamb Shanks (about 1 1/2 lb/750 g)
• 2 tsp (10 mL) each salt and pepper, divided
• 2 tbsp (30 mL) olive oil
• 2 cups (500 mL) chopped fennel
• 1 cup (250 mL) chopped carrot
• 1/2 cup (125 mL) each chopped celery and onion
• 1 bottle (330 mL) of beer
• 1 cup (250 mL) orange juice
• 1/4 cup (60 mL) soy sauce
• 1 tsp (5 mL) Chinese five-spice powder

Orange-Cilantro Rice:

• 2 cups (500 mL) cooked long-grain rice
• 1 orange, segmented
• 2 tbsp (30 mL) chopped fresh cilantro

Preparation & Directions:

1. Preheat the oven to 350F (180C). Season lamb with 1 tsp (5 mL) each salt and pepper. Heat oil in Dutch oven or roasting pan set over medium heat; sear lamb on all sides. Transfer to platter.
2. In the same pan, saute fennel, carrot, celery and onion for 3 to 5 minutes or until tender and golden. Add beer, scraping up any brown bits.
3. Add orange juice, soy sauce, 1 cup (250 mL) water, five-spice powder, and remaining salt and pepper. Bring to boil; boil for 5 minutes. Return lamb to pan; cover and transfer to oven.
4. Bake for 2 to 2 1/2 hours or until fork-tender. Transfer lamb to platter. Skim fat from pan juices. Bring pan juices to boil over medium heat; boil for 3 to 5 minutes or until reduced. Strain sauce.
5. Orange-Cilantro Rice: Toss together rice, orange and cilantro. Serve lamb on a bed of rice; spoon sauce over top.

Tip: To section an orange, cut away peel and pith, working over a bowl to catch juice (use juice in the recipe). Using a sharp knife, cut between membranes to release sections.