Lamb Osso Buco Recipe

Lamb Ossobuco Recipe Giada De Laurentiis Food Network

WEBAug 21, 2015 · Directions. Watch how to make this recipe. Heat the oil in a large braiser set over medium-high heat. Dry the lamb …

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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Italian Lamb Osso Buco: Beef or Oxtail Substitutions

WEBMar 30, 2024 · Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below. Step #1: Sear lamb shanks …

1. Preheat oven to 350 degrees F.Pat the lamb shanks dry with paper towels to remove any excess moisture. The shanks will brown better when they are dry. Season each shank with salt and crushed thyme.
2. In a large Dutch oven pot, heat oil until smoking. Add shanks to the hot pan and use tongs to turn and brown on all sides, about 3 minutes per side. Remove browned shanks and reserve.
3. In the same pot, add the onion, carrot and celery. Saute until soft and translucent, about 8 minutes. Add the garlic and cook 1 minute (do not burn). Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and bring to a low boil for a couple of minutes. Add the rosemary and bay leaves and 2 cups of the chicken stock and bring to a simmer or low boil. Add enough water to just cover the lamb shanks in the pot (can use more chicken stock or wine for the liquid, but water is fine). Cover the pot and place in the oven for 3 hours. Check after a couple of hours to make sure liquid hasn’t reduced too low. If the shanks are looking gray instead of deep brown, uncover the pot for the last hour.
4. Carefully remove the cooked shanks from the pot and place in a serving platter. Pour all the juices, vegetables and sauce from the pot over the shanks and garnish with chopped parsley and lemon zest. See notes for making gremolata.

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Lamb Shanks, Osso BucoStyle Recipe Joshua Wesson …

WEBMay 23, 2017 · 1/4 cup vegetable oil. 8 lamb shanks (1 1/4 pounds each), fat trimmed. Salt and freshly ground pepper. 3 tablespoons extra-virgin …

1. Preheat the oven to 325°. In a large skillet, heat 2 tablespoons of the vegetable oil. Add 4 of the lamb shanks, season with salt and pepper and cook over moderate heat until well browned all over, about 10 minutes. Transfer the shanks to a large roasting pan. Repeat with the remaining vegetable oil and shanks. Pour off the fat.
2. Heat the olive oil in the same skillet. Add the garlic, onions, carrots and celery and cook over moderate heat until softened, about 10 minutes. Add the wine, bring to a boil over moderately high heat and simmer for 3 minutes. Add the tomatoes, stock, orange zest, oregano and 2 tablespoons of the parsley and bring to a boil. Pour the mixture over the lamb and cover with foil. Braise in the oven for about 3 hours, or until the lamb shanks are very tender.
3. Increase the oven temperature to 350°. Transfer the lamb shanks to a large, deep baking dish, cover with aluminum foil and keep warm. Pour the sauce and vegetables into a large saucepan; discard the strips of orange zest. Simmer the sauce over moderate heat, skimming the surface occasionally, until richly flavored, about 15 minutes. Season with salt and pepper and pour it over the lamb shanks.
4. Cover the dish of lamb shanks with foil and bake for about 10 minutes, or until they are heated through. Set a lamb shank on each plate and spoon some of the sauce over and alongside. Garnish with the remaining 2 tablespoons of parsley and serve.

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