Recipe: Delicious Lamb - Osso Buco Style

Lamb - Osso Buco Style. Joshua Wesson substitutes full-flavored lamb for the usual mild veal in his version of this classic Italian stew with tomatoes, onions and carrots.. This recipe for Lamb Shanks - Osso Buco Style is a favorite entrée at our home. The meaty lamb shanks are oven braised for two to three hours with a combination of vegetables, garlic, wine and fresh herbs.

Wine-braised lamb - economical and delicious. Veal shanks slow-cooked in wine and aromatics are every bit as tasty as they are easy to prepare. Osso Buco is Italian for bone with a hole and refers to the marrow in the center of the cross cut shank. You can have Lamb - Osso Buco Style using 21 ingredients and 9 steps. Here is how you cook it.

Ingredients of Lamb - Osso Buco Style

1. You need of olive oil (divided).
2. Prepare of lamb shanks.
3. You need of medium carrots, peeled, sliced 1/2”.
4. It's of medium parsnips, peeled, sliced 1/2”.
5. Prepare of medium size onion, roughly chopped.
6. Prepare of garlic, sliced thin.
7. Prepare of tomato paste (divided).
8. Prepare of dry red wine.
9. You need of whole peeled tomatoes, drained.
10. Prepare of beef broth.
11. You need of mint jelly (divided).
12. You need of dried apricots, halved.
13. You need of rosemary, finely chopped.
14. It's of dried thyme.
15. Prepare of powdered coriander (optional).
16. It's of bay leaf.
17. It's of salt.
18. It's of pepper.
19. Prepare of fresh mint, finely chopped.
20. Prepare of grated lemon peel and twist shavings.
21. You need of fresh parsley.

Add the wine, oregano and lemon juice. These lamb shanks are braised in the style of a classic veal osso buco in a rich wine and tomato broth. Pat lamb shanks dry with paper towel and season with salt and pepper. Heat oil in a Dutch oven or.

Lamb - Osso Buco Style step by step

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 a potato mash or polenta. Season lamb osso bucco liberally with salt and pepper and set aside on a plate. In a heavy-bottomed roasting pan over medium-high heat, heat olive oil on stove top. Carefully place the osso bucco in the hot roasting pan and sear all sides, until nicely browned. Home » Recipes » Beef ».