LAMB OSSO BUCO FOR TWO RECIPE RECIPE - (4.2/5)

Lamb Osso Buco for Two Recipe Recipe - (4.2/5) image

Provided by ngaldi

Number Of Ingredients 13

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Ingredients

1/4 cup extra-virgin olive oil, divided
2 meaty lamb shanks (1 1/4 pounds each), fat trimmed if necessary
Coarse salt and freshly-ground black pepper to taste
6 cloves garlic, finely chopped
2 medium onions, coarsely chopped
2 medium carrots, halved lengthwise and cut into 1-inch pieces
2 large celery ribs, cut into 1/2-inch dice
1/2 bottle (750ml) dry red wine
1 (15-ounce) can tomatoes, crushed
1 1/2 cups chicken stock or low-sodium broth
3 (3-inch)) strips orange zest
2 teaspoons dried oregano
1/4 cup flat-leaf parsley, coarsely-chopped, divided

Steps:

Preheat the oven to 325°F. In a large, heavy skillet (I like to use my cast-iron skillet) over medium-high, heat 2 tablespoons of the olive oil. Add the lamb shanks, season with salt and pepper and cook over moderate heat until well browned all over, approximately 10 to 15 minutes. Transfer the shanks to a large roasting pan and pour off the fat. Heat the remaining 2 tablespoons of olive oil in the same skillet. Add the garlic, onions, carrots, and celery; cook over moderate heat until softened, about 10 minutes. Add the wine, bring to a boil over moderately high heat and simmer for 3 minutes. Add the tomatoes, chicken stock, orange zest, oregano, and 2 tablespoons of the parsley; bring to a boil. Pour the mixture over the lamb and cover with foil. Bake in the oven for about 3 hours, or until the lamb shanks are very tender. Remove from oven. Increase the oven temperature to 350°F. Transfer the lamb shanks to a large, deep baking dish, cover with aluminum foil and keep warm. Pour the sauce and vegetables into a large saucepan, discarding the strips of orange zest. Simmer the sauce over medium heat, skimming the surface occasionally, until richly flavored, about 15 minutes. Season with salt and pepper and pour it over the lamb shanks. Cover the dish of lamb shanks with foil and bake for about 10 minutes, or until they are heated through. Set a lamb shank on each plate and spoon some of the sauce over and alongside. Garnish with the remaining 2 tablespoons of parsley and serve. Make ahead: The recipe can be prepared through Step 3 and refrigerated overnight. Spoon the cold fat from the surface and bring the lamb shanks to room temperature before reheating them in a 325°F. oven for about 45 minutes. Serve with Garlic Mashed Potatoes.

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Keriya Abdulakim

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I'm not a huge fan of lamb, but this recipe changed my mind. The lamb was so tender and the sauce was so flavorful that I ate every bite. I would definitely recommend this recipe to anyone, even if you're not a fan of lamb.

sun vai

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This recipe is a little time-consuming, but it's worth the effort. The lamb was so tender and the sauce was rich and flavorful. I would definitely recommend this recipe to anyone looking for a special occasion meal.

Lindsay Papertalk

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This lamb osso buco is so good that I'm making it for the second time this week! The first time I made it, I followed the recipe exactly. This time, I'm adding some extra vegetables to the pot, like carrots and celery.

Mashikavishka Kavii

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This recipe is a keeper! The lamb was fall-off-the-bone tender and the sauce was incredible. I served it over mashed potatoes and it was a hit with my family. I'll definitely be making this again.

Aziza Noordin

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This lamb osso buco recipe was absolutely delicious! The meat was so tender and flavorful, and the sauce was rich and savory. I followed the recipe exactly, and it turned out perfectly. I would definitely recommend this recipe to anyone looking for a

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