Lamb ossobucco with red cabbage
I serve a dish similar to this on the menu of the Yafo Tel Aviv Restaurant, and I love the rich blend of flavors you get by combining red cabbage and lamb stock.
6 lamb shanks
1 onion, halved and sliced thin
1 carrot, peeled and sliced into rings
1 chopped celery stalk
3 sage leaves
1 cup white wine
1 head of red cabbage, cut into eighths
Season the lamb shanks with salt and pepper. Heat oil in a wide, deep, ovenproof pot, and brown the lamb on all sides. Transfer to a plate lined with absorbent paper and add the onion, celery, carrot and sage leaves to the pot. Fry the vegetables for about 5 minutes while stirring, and return the lamb to the pot. Add white wine, bring to a boil and cook for 2-3 minutes. Lower heat, add boiling water to cover the meat with about two inches of liquid. Cover the pot and cook for an hour.
Boil salted water in another pot and scald the red cabbage until it softens − about 10 minutes. Arrange the cabbage sections in the meat pot and cook for another hour. Make sure the meat is covered with liquid; if necessary add a little water to cover. Transfer the covered pot to an oven preheated to 120 degrees, and bake for about an hour and a half. Remove the lid 15 minutes before taking out of the oven, so the dish will brown nicely.