Lamb osso bucco what is

Serve with pasta or grains. No ratings yet. Print Recipe Pin Recipe. Prep Time 20 mins. Cook Time 2 hrs 5 mins. Total Time 2 hrs 25 mins. Course Dinner. Servings 4. Calories kcal. Heavy bottom saucepan. Cutting Board. Clean meat either with lime or vinegar. Rinse with cold water, pat dry and set aside. Season meat with salt and pepper and dredge in flour. Remove any excess flour and place in a large plate. Do not crowd plate. Heat oil in heavy pot or braising pot. Add shanks and sear all sides until brown.

Remove from pot. Add more oil into pot if needed. Thanks Kim. My family loved it. It was easy to make and I love all the flavor and the veggies. Hi Olga, I cook both my veal and my lamb osso bucco on at degrees. You can cook it slower and longer if you wish.

But now you have me wondering. Next time I make it I will try it both ways. I cooked them at oven for 3- 4 hours,,,depending on the size of the Shanks …on the high oven you have to watch that the liquid does not cook away.. I did a little research and found this recipe that does exactly that. If you try it, please let us know what you think! So glad you enjoyed it Chris! If you liked the lamb osso buco you might also enjoy my veal osso buco recipe.

It is every bit as easy as the lamb. Fantastic recipe. It was delicious. Not hard to make. I have used it on beef as well, I just leave the mint out. Great simple and functional recipe! I know it would be better with red wine. I did it in my Dutch oven, for the first hour, then for another hour, then I turned the oven off and it sat for just under an hour. The lamb was so tender! Served it with sliced roasted potatoes and fenell. The dish is fine with or without it.

Hi Miranda, thank you for your comments. You will find osso buco to be very flexible. You can cook it super low and slow, speed it up a little bit, cook it in the oven or on the stove.

Thank you! I would guess you would start it on high, then cook it low and slow. Your email address will not be published. Wine-braised lamb - economical and delicious Who doesn't love osso buco? Gremolata I make a gremolata out of lemon and orange zest, garlic, parsley and mint. Pretty darned easy entertaining recipe I don't know about you, but I often bite off a very time consuming entertaining menu. Prep 15 mins Cook 2 hours , 35 mins Total 2 hours , 50 mins.

Instructions For the lamb Heat oven to degrees. Season the lamb on all sides with salt and pepper. Heat a heavy-bottomed oven proof pan, such as a Dutch oven, over medium high heat. Add 1 - 2 T olive oil and when hot add the lamb shanks.

Sear carefully on all sides until they are golden brown. Remove the shanks and cover with foil to keep warm. Add more oil to the pan and saute the garlic and vegetables over medium-high heat for 15 - 20 minutes, taking care not to burn.

Add wine and stir, scraping the bottom of the pan to release the brown bits. Return the shanks to the pan and add stock, chopped tomatoes, bay leaves, thyme and rosemary. Transfer lamb shanks to a platter and cover with aluminum foil. Transfer the sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper. All Rights Reserved. Lamb Osso Buco Slow-Cooked. Rating: 4. Read Reviews Add Review. Save Pin Print Share.

Lamb Osso Buco Slow-Cooked leah. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Cook's Note: This may also be made with veal. Full Nutrition.

Reviews 13 Read More Reviews. Most helpful positive review Dee R. Rating: 5 stars. Richard, if you give this recipe another chance, with a little tweaking, I think you might change your mind. Nancy, I gave this 5 stars because I don't usually like lamb, but I really liked this recipe. I only make lamb occasionally because my husband likes it so much.

I did make a couple of very minor changes as follows I diced my own fresh tomatoes - 1 plum, 1 heirloom, and 1 medium size round, instead of using canned. I substituted a full-bodied red wine instead of white. I used a few sprinkles of dried thyme instead of fresh. I added 1 Tbls. The only change I made in the directions was that I cooked it on high in my slow cooker for 4 hours I was short on time. I served it over parmesan cous cous, and it was absolutely delicious! I'm saving this to my recipe box.