Lamb - Osso Buco Style. Lamb - Osso Buco Style

You can have Lamb - Osso Buco Style using 21 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Lamb - Osso Buco Style
  1. Prepare 6 tbs of olive oil (divided).
  2. You need 4 of lamb shanks.
  3. It’s 3 of medium carrots, peeled, sliced 1/2”.
  4. Prepare 2 of medium parsnips, peeled, sliced 1/2”.
  5. You need 1 of medium size onion, roughly chopped.
  6. It’s 3 clove of garlic, sliced thin.
  7. It’s 3 tbs of tomato paste (divided).
  8. Prepare 1 cup of dry red wine.
  9. It’s 1 can (14.5 oz.) of whole peeled tomatoes, drained.
  10. You need 1 1/2 cup of beef broth.
  11. Prepare 4 tbs of mint jelly (divided).
  12. You need 1/2 cup of dried apricots, halved.
  13. You need 2 tbs of rosemary, finely chopped.
  14. It’s 1 tbs of dried thyme.
  15. Prepare 1/2 tsp of powdered coriander (optional).
  16. Prepare 1 of bay leaf.
  17. Prepare 1/4 tsp of salt.
  18. You need 1/4 tsp of pepper.
  19. Prepare 4 tbs of fresh mint, finely chopped.
  20. Prepare 1 tbs of grated lemon peel and twist shavings.
  21. Prepare 1/4 cup of fresh parsley.
Lamb - Osso Buco Style step by step

  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..