Lamb Ossobuco
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
45
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1.75 tsps
Kosher Salt1 cup
Flour3 cloves
Garlic (smashed)1 cup
Tomato Paste1 cup
White Wine (dry)3 cups
Unsalted Chicken Broth3 sprigs
Thyme (fresh)1
Bay Leaf1 sprig
Rosemary (fresh)2 tbsps
Italian Parsley (chopped fresh)Directions:
1
Watch how to make this recipe
2
Heat the oil in a large braiser set over medium-high heat
3
Dry the lamb very well and sprinkle with 1 1/4 teaspoons of the salt
4
Dredge each piece in the flour and then shake off the excess
5
Add the lamb to the pan and sear on all sides until deep golden brown, 8 to 10 minutes
6
Remove the lamb to a plate
7
Add the garlic, celery, carrots and onions to the pan and season with the remaining 1/2 teaspoon salt
8
Cook until the vegetables begin to brown and the mixture is fragrant, about 3 minutes
9
Add the tomato paste and cook, stirring often, to caramelize the paste, about 2 minutes
10
Deglaze with the wine and bring to a boil, then reduce the heat to medium and simmer for 3 minutes
11
Stir in the broth, thyme, bay leaf and rosemary
12
Nestle the lamb back in the pan and cover with the lid
13
Reduce the heat to low and cook until the lamb is soft and tender, 2 hours
14
Remove the meat to a plate and keep warm
15
Skim the fat from the surface of the sauce and remove the herb sprigs and bay leaf
16
Return the meat to the sauce and serve sprinkled with the parsley and lemon zest