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Home Dish Lamb - Osso Buco Style

Lamb - Osso Buco Style

Name: How to cook Lamb - Osso Buco Style - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Rick M

Lamb - Osso Buco Style

This delicious northern Italian style meal is very easy to prepare. It's slow-cooked in the oven with a “hint of mint” in a vegetable sauce which compliments the meat. When served, it rivals most restaurant dinner plates. It's my signature dish. Serve with polenta, wide flat noodles, or along-side a portion of Italian risotto (recipe is published). Buon Appetito!

Ingredient

Food ration :

4 servings

6 tbs

olive oil (divided)

lamb shanks

medium carrots, peeled, sliced 1/2”

medium parsnips, peeled, sliced 1/2”

medium size onion, roughly chopped

3 clove

garlic, sliced thin

3 tbs

tomato paste (divided)

1 cup

dry red wine

1 can (14.5 oz.)

whole peeled tomatoes, drained

1 1/2 cup

beef broth

4 tbs

mint jelly (divided)

1/2 cup

dried apricots, halved

2 tbs

rosemary, finely chopped

1 tbs

dried thyme

1/2 tsp

powdered coriander (optional)

bay leaf

1/4 tsp

salt

1/4 tsp

pepper

4 tbs

fresh mint, finely chopped

1 tbs

grated lemon peel and twist shavings

1/4 cup

fresh parsley

Cooking instructions

* Step 1

Preheat oven 325˚ F.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.