Lamb Osso Bucco
A flavourful braised item with a Mediterranean flavour
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Servings: 6 portions
Calories: 266kcal
Ingredients
- 6 30 oz Lamb Osso Bucco (5 oz cuts)
- ½ cup Olive Oil
- 4 oz Flour
- 2 cloves Garlic smashed
- 2 stalks Celery ¼“ dice
- 1 each Onion ¼“ dice
- 1 each Carrot ¼“ dice
- ½ cup White Wine
- 2 cups Beef Stock
- 4 each Tomatoes roughly chopped (or 1 tin tomatoes)
- 1 each Orange, Strip of Zest
- 1 each Lemon, Strip of Zest
- 1 each Bay Leaf
- 1 tsp. Black Peppercorns
- 3 each Cloves
- 1 Sprig Thyme
- 3 Sprigs Rosemary
- Salt and Pepper to taste
Instructions
- Season and flour the lamb Osso Bucco and sear until golden brown in a hot casserole.
- Remove and set aside.
- Prepare the sauce by sauteeing the vegetables with olive oil in the casserole.
- When the flavours are released, sprinkle with 2 tablespoons of the dusting flour and cook, stirring for 2 minute.
- Deglaze with the white wine and reduce by half.
- Add the stock, tomatoes, remaining seasonings, and half of the rosemary.
- Season to taste and add the lamb back into the casserole.
- Cover and braise at 275 F for 1 hour and 15 minutes, until the meat comes away from the bone easily.
Presentation
- The cooked Osso Bucco can be served on soft polenta or saffron rice.Strain the sauce and adjust seasoning if desired and spoon over the lamb.Some chopped orange and lemon zest with the remaining sprig of rosemary, complete the dish.
Nutrition
Calories: 266kcal | Carbohydrates: 18g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 170mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1709IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg