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 food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lamb - Osso Buco Style is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Lamb - Osso Buco Style is something that I have loved my whole life.

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

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