Lamb - Osso Buco Style
Lamb - Osso Buco Style

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, lamb - osso buco style. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Heat the oil in a large braiser set over medium-high heat. Dredge each piece in the flour and then shake off the excess. Heat a large skillet over medium heat; add butter and heat until foaming. Transfer lamb shanks to a slow cooker.

Lamb - Osso Buco Style is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Lamb - Osso Buco Style is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have lamb - osso buco style using 21 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Lamb - Osso Buco Style:
  1. Prepare 6 tbs olive oil (divided)
  2. Take 4 lamb shanks
  3. Prepare 3 medium carrots, peeled, sliced 1/2”
  4. Get 2 medium parsnips, peeled, sliced 1/2”
  5. Prepare 1 medium size onion, roughly chopped
  6. Get 3 clove garlic, sliced thin
  7. Prepare 3 tbs tomato paste (divided)
  8. Take 1 cup dry red wine
  9. Prepare 1 can (14.5 oz.) whole peeled tomatoes, drained
  10. Take 1 1/2 cup beef broth
  11. Get 4 tbs mint jelly (divided)
  12. Prepare 1/2 cup dried apricots, halved
  13. Make ready 2 tbs rosemary, finely chopped
  14. Take 1 tbs dried thyme
  15. Take 1/2 tsp powdered coriander (optional)
  16. Prepare 1 bay leaf
  17. Prepare 1/4 tsp salt
  18. Take 1/4 tsp pepper
  19. Make ready 4 tbs fresh mint, finely chopped
  20. Make ready 1 tbs grated lemon peel and twist shavings
  21. Get 1/4 cup fresh parsley

Season the lamb on all sides with salt and pepper. Heat a heavy-bottomed oven proof pan, such as a Dutch oven, over medium high heat. In a Dutch oven or large, heavy-bottomed pot, heat three tablespoons olive oil over medium high heat. When shimmering, add the lamb steaks and sear, without disturbing, for about five minutes on.

Instructions to make Lamb - Osso Buco Style:
  1. Preheat oven 325˚ F.
  2. Place a roasting pan with lid (or Dutch oven) on a stove top burner on medium heat. Heat up olive oil (4 tbs.). When heated, sear the shanks on all sides for about 3 minutes per side. Remove shanks to a plate.
  3. Add olive oil (2 tbs.) to the pan, then add the vegetables and sauté for 5 minutes. Add the garlic and heat for 1 minute. Add the tomato paste (2 tbs.) and mix with the vegetables until well coated. Heat 1-2 minutes.
  4. Add the wine, chopped tomatoes, beef broth, mint jelly (1 tbs.), apricots, and the spices, including the fresh mint. Turn off the heat and add in the shanks to the mixture.
  5. Cover, place into the heated oven, and reduce heat to 300˚ F. Cook for about 3 hours depending on size of shanks. When done, bone will be more prominent and meat will be very loose. Set pan aside.
  6. Take 1.5 cups of the hot broth (from the pan) and add it to a medium sauce pan. Add tomato paste (1 tbs.), mint jelly (1 tbs.), and grated lemon peel.
  7. Heat until just bubbling, stirring occasionally as it thickens. Scoop out a good portion of the vegetables from the roasting pan and add to the gravy.
  8. Plate the lamb shanks on a bed of polenta (or) wide flat noodles, or along-side a portion of Italian risotto.
  9. Ladle the completed vegetable gravy over the plated shanks. Finish with some chopped parsley and a lemon twist.

In a Dutch oven or large, heavy-bottomed pot, heat three tablespoons olive oil over medium high heat. When shimmering, add the lamb steaks and sear, without disturbing, for about five minutes on. Heat grapeseed oil in a cast iron skillet (or dutch oven) over medium-high heat until smoking, and sear meat on. This recipe highlights the spirit of the Tuscan coast with a Maremma-style lamb osso buco, slowly cooked with tomatoes, celery, garlic, and onions until you can pierce the meat with the side of a spoon, and then finished with scattering of chopped parsley and lemon zest. Serve with my Easy Polenta Recipe.

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