Lamb Osso Buco Recipe

Lamb Ossobuco Recipe Giada De Laurentiis Food Network

WEBAug 21, 2015 · Add the lamb to the pan and sear on all sides until deep golden brown, 8 to 10 minutes. Remove the lamb to a plate. …

1. Heat the oil in a large braiser set over medium-high heat. Dry the lamb very well and sprinkle with 1 1/4 teaspoons of the salt. Dredge each piece in the flour and then shake off the excess. Add the lamb to the pan and sear on all sides until deep golden brown, 8 to 10 minutes. Remove the lamb to a plate. Add the garlic, celery, carrots and onions to the pan and season with the remaining 1/2 teaspoon salt. Cook until the vegetables begin to brown and the mixture is fragrant, about 3 minutes. Add the tomato paste and cook, stirring often, to caramelize the paste, about 2 minutes. Deglaze with the wine and bring to a boil, then reduce the heat to medium and simmer for 3 minutes. Stir in the broth, thyme, bay leaf and rosemary. Nestle the lamb back in the pan and cover with the lid. Reduce the heat to low and cook until the lamb is soft and tender, 2 hours.
2. Remove the meat to a plate and keep warm. Skim the fat from the surface of the sauce and remove the herb sprigs and bay leaf. Return the meat to the sauce and serve sprinkled with the parsley and lemon zest.

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Lamb Shanks Osso Buco Style Savor the Best

WEBPreheat the oven to 350 F. In a heavy bottomed oven proof pan or dutch oven, heat the oil and butter over medium heat. Season the lamb …

Rating: 4.7/5(125)
1. Preheat the oven to 350 F. In a heavy bottomed oven proof pan or dutch oven, heat the oil and butter over medium heat. Season the lamb shanks liberally with salt and black pepper. Cook until browned on all sides, turning frequently. Transfer the lamb shanks onto a plate and set aside while preparing the vegetables and sauce.
2. In the same pan add the onions, carrots, celery and garlic and sauté over medium heat until softened, stirring often so that it does not burn. Adjust heat if necessary.
3. Add the wine, tomatoes, tomato paste, beef broth, rosemary, thyme and lemon zest. Bring to a boil and add the reserved lamb shanks. Cover with a lid, transfer to the oven and braise for 2 hours. Remove the lid after 1½ hours and continue to roast the additional 30 minutes until the lamb is very tender and the sauce has reduced and thickened up a little.
4. Divide the lamb shanks into four shallow dishes with some of the sauce spooned over the top and along side of the lamb.

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