Lamb Osso Bucco
Recipe By : Candy Wallace
Serving Size : 6 Preparation Time :0:00
Categories : Lamb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons White Flour -- All-Purpose
1 Teaspoon Salt
1/2 Teaspoon Black Pepper -- Freshly Ground
3 Pounds Lamb Shanks, Trimmed of Fat -- Sawed into
1 1/2 inch thick Pieces
1 Tablespoon Olive Oil
1 Onion -- Chopped
2 Carrots -- Chopped
1 Stalk Celery -- Chopped
2 Cloves Garlic -- Finely Chopped
1 1/2 Cups Tomato Sauce
1 1/2 Cups Dry White Wine or Vermouth
1 Tablespoon Fresh Basil or
1 Teaspoon Dried
1 1/2 Teaspoons Chopped Fresh Thyme -- or
1/2 Teaspoon Dried Thyme Leaves
1 Bay Leaf
1 Tablespoon Fresh Parsley -- Chopped
Preheat oven to 350 degrees F. In a shallow dish, combine flour, salt and pepper. Roll lamb pieces in the flour; shake off excess.
Heat 1/2 tablespoon of the oil in a Dutch oven or heavy oven-proof skillet over medium-high heat. In two batches, brown the lamb on all sides, about 8 to 10 minutes per batch, using the remaining 1/2 tablespoon oil for the second batch. Remove the lamb to a bowl and set aside. Reduce the heat to medium, add onions, carrots and celery to the pan and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cook until aromatic, about 30 seconds.
Stir in tomato sauce, wine or vermouth, basil, thyme and bay leaf. Add the reserved lamb and return to a simmer. Cover and bake for about 1 1/2 hours, or until the lamb is tender, turning the meat once after 45 minutes. Discard the bay leaf; taste and adjust seasonings.
This recipe may be Frozen.
Cool before freezing.
Defrost, Overnight, In The Refrigerator, before heating and eating.
STOVETOP: Heat in a covered saucepan on the stovetop over a low to medium setting, remember to stir frequently to insure that heat is evenly distributed through the food.
MICROWAVE: Make sure all entrees are in microwave safe containers,
or are placed, in appropriate servings, on microwave-safe plates.
Heat in the microwave on high approximately 2 minutes.
Stir and check heat to insure even distribution.
OVEN: Heat the entree, covered, in a 350 degree conventional oven for about 35 minutes to insure the entree will be evenly heated through.
NOTES : A variation on the northern Italian classic, this recipe substitutes lamb shanks for the usual veal. Ask the butcher to saw the shanks into 1 1/2-inch-thick pieces for you.
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