Lamb Osso Bucco
Lamb Osso Bucco is a family favorite recipe. With a hearty tomato flavour, vegetables, wine and broth sauce this recipe will delight!
Servings: 6
Calories: 309kcal
Equipment
- 1 Chopping board
- 1 Kitchen Tongs
- 1 Large saute pan with lid
- 1 Paper towel
- 1 Wooden spoon
- 2 Oven Mits
Ingredients
- 2 tablespoons olive oil
- 1.5 kg/ 3 pounds lamb osso bucco Note 1
- ¼ teaspoon kosher salt (cooking salt)
- ¼ teaspoon cracked black pepper
- 2 carrots peeled and finely chopped, Note 2
- 1 cup celery finely chopped, Note 3
- 1 cup onion peeled and finely chopped, Note 4
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 800 grams/ 28 oz diced tomatoes Note 5
- 2 cubes beef bouillon cubes crushed with your fingers
- 1 cup white wine
- 1 cup chicken stock
- 2 bay leaves discard before serving
Gremolata (optional)
- 2 tablespoon parsely finely chopped
- ½ tablespoon minced garlic
- 1 tablespoon lemon zest
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Season: use kitchen tongs to place lamb onto chopping board in one flat layer. Season both sides with salt and pepper.
- Sear: add olive oil to pan, turn heat to high, place lamb into the pan and sear for at least 3 minutes each side to brown the meat. Once browned, remove and transfer to a chopping board with layer of paper towel.
- Vegetables: without rinsing the pan, add carrot, celery and onion, fry for 2 to 3 mins on high heat. Then add the garlic and thyme, stir to combine and allow to cook for a further 2 to 3mins.
- Sauce: add the tomato paste and diced tomatoes to the pan. Crush the boullion cubes with your fingers and sprinkle over the combined tomato vegetable mixture. Turn the heat to low and allow the dish to simmer.
- Lamb: use kitchen tongs to place the seared lamb back into the pan on top of the tomato vegetable mixture.
- Stock and wine: pour in the wine, followed by the chicken stock. Place the bay leaves in the middle of the dish.
- Bake: place a lid on the pan and transfer to the middle shelf in the oven. Cook for 1 hour 30 mins. You can remove during this time at 30 minute internals, place on a heatproof surface and use tongs to rotate the lamb to the other side.
- Gremolata: add the chopped parsley, minced garlic and lemon zest to a small bowl and stir to combine.
- Polenta: cook the polenta according to the packet instructions, add 2 teaspoons of butter and stir to combine.
- Serve: portion the polenta onto plates. Place the lamb osso bucco onto a heatproof surface in the centre of the table and provide serving utensils.
- Garnish: place the gremolata in a small bowl on the table for garnish, alternatively provide finely chopped parsley and cracked black pepper for serving. Enjoy!
Notes
- Note 1 - Lamb: you will likely need to get this from your local butcher and request that they cut this for you. Or you can use lamb shanks which are more commonly available from the supermarket meat section. Also, you can reduce this to 1kg/2 pounds for my American friends, yet keep the rest of the dish the same. (It will cut down the cost slightly and works if you are feeding less people).
- Note 2 - Carrots: this is 2 x medium to large sized carrots, measured it is 2 cups.
- Note 3 - Celery: this is about 4 stalks or half stalks once you cut the leafy tops and wider white bit off the end.
- Note 4 - Onion: this is 1 medium sized onion peeled and chopped.
- Note 5 - Diced tomatoes: opt for the plain tins of these ie the ones that don't have additional herbs or spices. You can use crushed tomatoes, however they will have less texture.
Nutrition
Calories: 309kcal | Carbohydrates: 15g | Protein: 32g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 97mg | Sodium: 431mg | Potassium: 881mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3839IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 5mg