Recipe of Any-night-of-the-week Lamb – Osso Buco Style

Lamb – Osso Buco Style. Heat the oil in a large braiser set over medium-high heat. Dredge each piece in the flour and then shake off the excess. There are two tricks to this recipe: browning the lamb shanks before they go into the slow cooker and reducing the sauce before serving.

Serve with a potato mash or polenta. This lamb osso buco requires very little preparation, particularly if you are using a food processor to chop the vegetables and to make the gremolata. Once you put everything in the pot, the oven does all the work, which makes this a very nice entertaining dish as there is nothing to do for the two hours the lamb spends in the oven.

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, lamb – osso buco style. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really 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. There are two tricks to this recipe: browning the lamb shanks before they go into the slow cooker and reducing the sauce before serving.

Lamb – Osso Buco Style is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Lamb – Osso Buco Style is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. 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 of olive oil (divided).
2. {Take 4 of lamb shanks.
3. {Get 3 of medium carrots, peeled, sliced 1/2”.
4. {Make ready 2 of medium parsnips, peeled, sliced 1/2”.
5. {Make ready 1 of medium size onion, roughly chopped.
6. {Prepare 3 clove of garlic, sliced thin.
7. {Take 3 tbs of tomato paste (divided).
8. {Get 1 cup of dry red wine.
9. {Get 1 can (14.5 oz.) of whole peeled tomatoes, drained.
10. {Make ready 1 1/2 cup of beef broth.
11. {Make ready 4 tbs of mint jelly (divided).
12. {Get 1/2 cup of dried apricots, halved.
13. {Get 2 tbs of rosemary, finely chopped.
14. {Make ready 1 tbs of dried thyme.
15. {Prepare 1/2 tsp of powdered coriander (optional).
16. {Get 1 of bay leaf.
17. {Make ready 1/4 tsp of salt.
18. {Take 1/4 tsp of pepper.
19. {Prepare 4 tbs of fresh mint, finely chopped.
20. {Prepare 1 tbs of grated lemon peel and twist shavings.
21. {Make ready 1/4 cup of fresh parsley.

Thoroughly pat dry the lamb steaks. Generously sprinkle with salt and pepper. In a Dutch oven or large, heavy-bottomed pot, heat three tablespoons olive oil over medium. 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.

Steps 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..

Serve with my Easy Polenta Recipe. Lamb Osso Buco is a delicious recipe for Two using lamb shanks, instead of veal or pork shanks, that is sure to please your family and guests. Traditionally, Osso Bucco is made with veal shanks and served with risotto as the traditional side dish. I know your family and friends will love this recipe. Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.

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