Lamb - Osso Buco Style
Lamb - Osso Buco Style

Hey everyone, it is John, 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. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

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. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic.

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 that.

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

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. Pat osso buco dry with paper towels and season on both sides with salt and pepper. Remove lamb to a plate and set aside. Add carrots, celery, onion, and garlic to the pot. It is especially good made from lamb shanks.

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