lamb shank ‘osso bucco’, saffron giouvetsi, gremolata

Description

aromatic saffron infused giouvetsi is topped with a slow cooked osso bocco lamb shank, and a bright, zesty gremolata.

Method 

lamb shank is caramelised in a pan before we add carrots, onion, garlic, and celery. We add chicken stock and cook for 2 hours. Once the lamb is removed we reduce the stock to make a jus. Orzo pasta is cooked in saffron infused chicken stock, and finished to order with butter and parmesan. We serve the osso bucco on a bed of the pasta, garnished with the jus, and a gremolata. the gremolata is made by combining parsley, garlic, lemon zest, and orange zest.

GLUTEN | SULPHITES | CELERY | DAIRY (R) | ALLIUMS