Some people say that lamb is an acquired taste. To that, I say this: one of the best ways to acquire said taste is to take that lamb and slow braise it in apple cider. Mmmm. It’s basically autumn on a plate—and it will make your kitchen smell sooooo much better than any $12 candle could.
This is one of my favorite fall recipes, and it also makes for a fantastic Thanksgiving dinner when you want a full-flavored alternative to turkey. It smells great, tastes amazing, and hello…have you ever seen such a beautiful plate of seasonal goodness?
Photo by Kyle McCullough
Cider Osso Bucco with Apples and Onions over Weiser Root Puree McGrath fried red mustard frills
14 lamb shank osso bucco cuts
24 crab apples- Windrose
24 pearl onions or something comparable in size
1 bunch thyme
1 liter of apple cider
2 quarts of chicken or veal stock
1 tablespoon of cornstarch
3 tablespoons of water
Preheat oven to 300 degrees. Season lamb with salt and pepper. Sear on all sides. Remove meat and place in braising dish. Brown onions and set aside. Deglaze pan with cider. Reduce slightly. Add cider, stock, thyme, and meat into braising dish. After 2 hours, remove some liquid and braise apples and onions in a separate container. Braise the vegetables until tender, but not bursting. Continue to braise meat for another 2-4 hours.
Strain half of the liquid. Cool in refrigeration and strain fat off. Reduce sauce by half and make a cornstarch slurry (add water and cornstarch together). Add cornstarch slurry and simmer until sauce is a nice full consistency suitable for plating.
For the Puree:
See root veg Puree recipe
1 bunch mcgrath mustard frills
Fry mustard frills in oil at 350 degrees until crunchy. Drain on a metal rack.
To plate dish, spoon puree on the plate or shallow bowl, add shank, then sauce. Garnish with fried mustard frills.