Lamb - Osso Buco Style
Lamb - Osso Buco Style

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, lamb - osso buco style. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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

Lamb - Osso Buco Style is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Lamb - Osso Buco Style is something that I have loved my whole life. They’re fine and they look wonderful.

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

Add the veal, and cook until browned on the outside. 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. Dredge each piece in the flour shaking off the excess. Add the lamb to the pan and sear on all sides until deep golden brown.

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.

Osso Bucco or Lamb Shanks, as they are also known, makes a gourmet dish that has been around for ages. It's a savory delight, perfect for fall and winter meals when you're craving the smells and flavors of the season. This Osso Buco recipe from Michelle Tam of Nom Nom Paleo is simple to prepare. Your pressure cooker does most of the work. Pat osso buco dry with paper towels and season on both sides with salt and pepper.

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