Lamb Osso Buco For Two Recipe Recipe 425

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LAMB OSSO BUCO SLOW-COOKED



Lamb Osso Buco Slow-Cooked image

There are two tricks to this recipe: browning the lamb shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic.

Provided by Nancy Powlowsky

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 6h35m

Yield 4

Number Of Ingredients 10

½ cup all-purpose flour
2 ½ pounds lamb shanks
salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1 cup dry white wine
1 (14.5 ounce) can diced tomatoes
1 ½ cups chopped onion
¾ cup chicken broth
½ cup chopped celery
5 sprigs fresh thyme, leaves removed

Steps:

  • Put flour into a shallow wide bowl. Season lamb shanks all over with salt and pepper; dredge through the flour until coated, shaking off any excess flour.
  • Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in the hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker.
  • Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to slow cooker.
  • Cook on Low until lamb is very tender and almost falling off the bone, 6 to 8 hours. Transfer lamb shanks to a platter and cover with aluminum foil.
  • Transfer the sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 23.3 g, Cholesterol 127.8 mg, Fat 20.2 g, Fiber 2.6 g, Protein 36.7 g, SaturatedFat 9.4 g, Sodium 438.6 mg, Sugar 6.1 g

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

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.

OSSO BUCCO FOR TWO



Osso Bucco for Two image

Make and share this Osso Bucco for Two recipe from Food.com.

Provided by Diana Adcock

Categories     Meat

Time 4h30m

Yield 2 serving(s)

Number Of Ingredients 12

4 teaspoons olive oil
2 beef shanks
4 teaspoons French dry rub
2 stalks celery, sliced 1/4 inch thick
4 medium carrots, sliced 1/4 inch thick
1 large onion, sliced into thin wedges
1 (14 ounce) can roma tomatoes, mush them up a bit-or when in season use 6 fresh and chop them (with juice)
1/2 bottle dry red wine, drink the rest
1 can beef broth
fresh cracked black pepper
2 sprigs rosemary, stripped and use only the leaves
2 sprigs thyme, stripped and use only the leaves

Steps:

  • 4 hours before cooking or the night before rub the French Dry Rub into the shanks, both sides.
  • In a large dutch oven over medium high heat add the oil and sear the shanks on both sides.
  • Reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes.
  • Now add the tomatoes, broth, wine and pepper and fresh herbs.
  • Bring to a boil, cover and reduce to a simmer for 30 minutes.
  • When done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid.
  • Pour this over top.
  • I serve this with a Cesar Salad, Garlic Bread and roasted potatoes.
  • Don't forget the wine!

LAMB OSSO BUCCO WITH RUSTIC LAMB DEMI-GLACE



Lamb Osso Bucco with Rustic Lamb Demi-glace image

Provided by Food Network

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 18

4 pre-cut lamb osso bucco (from local butcher)
Salt and freshly ground black pepper
4 tablespoons olive oil
2 large carrots, peeled and chopped into1/2-inch squares
2 ribs celery, roughly chopped into 1/2-inch pieces
2 medium yellow onions, roughly chopped into 1/2-inch pieces
3 garlic gloves, crushed
1/4 cup tomato paste
1 cup red wine
1 gallon Lamb Stock, recipe follows
2 tablespoons fresh thyme leaves
2 pounds lamb bones or 1 cup lamb base
1 large carrot, roughly chopped into large pieces
1 rib celery, roughly chopped into large pieces
1 large onion, roughly chopped into large pieces
2 gallons cold water
Salt and freshly ground black pepper
2 bay leaves, optional

Steps:

  • Preheat oven to 275 degrees F.
  • Season lamb osso bucco liberally with salt and pepper and set aside on a plate. In a heavy-bottomed roasting pan over medium-high heat, heat olive oil on stove top. Carefully place the osso bucco in the hot roasting pan and sear all sides, until nicely browned. Once seared on all sides, remove from pan and set back onto plate. Using the same pot with the lamb drippings in the bottom, add carrots, celery, onions, and garlic. Saute for approximately 10 minutes using a wooden spoon to scrape the lamb drippings off the bottom of the pan and to caramelize the vegetables. Once caramelized, add tomato paste, coat the vegetables with the paste, and brown slightly, about 5 minutes. Add the red wine to deglaze the pan, scraping the drippings off the bottom of pan using a wooden spoon. Reduce the wine by half and add the Lamb Stock and thyme. Season with salt and pepper. Place the seared osso bucco back into the pan. Change to high heat and once the stock starts to boil, put roasting pan into the oven. Cook the osso bucco for about 2 hours until it is fork tender, almost falling off the bone. You will want to turn the osso bucco every half hour so that it cooks evenly and does not burn on the bottom.
  • When finished, take the lamb out of the sauce and set aside. In a blender, blend the sauce until the vegetables are pureed. Place about a 1/4 cup of sauce into the bottom of each serving bowl, top with osso bucco and drizzle with a little more sauce. It is best served with roasted carrots, onions, and potatoes.
  • Preheat oven to 400 degrees F.
  • In a large roasting pan, roast lamb bones in the oven until dark brown. On a sheet tray, roast carrots, celery, and onion in the oven until browned as well. Place the bones and vegetables in a 4-gallon stock pot. Add 2 gallons cold water, salt and pepper, and bay leaves, if desired. Bring to a boil over high heat and then turn down to a simmer over medium-low heat. Simmer for 4 to 5 hours to get the best results.
  • If using lamb base, roast vegetables as explained above. In a 4-gallon stock pot, add 2 gallons water and whisk in lamb base. Add the roasted vegetables and bring to a boil. Turn down the heat to medium-low and simmer for approximately 1 hour.

LAMB OSSOBUCO



Lamb Ossobuco image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons vegetable oil
4 pounds lamb shank, cut into 2-inch ossobuco
1 3/4 teaspoons kosher salt
1/3 cup flour
3 cloves garlic, smashed
2 stalks celery, chopped into 1/3-inch pieces
1 large carrot, diced into 1/3-inch pieces
1 onion, chopped
1/4 cup tomato paste
1 cup dry white wine
3 cups unsalted chicken broth
3 sprigs fresh thyme
1 bay leaf
1 sprig fresh rosemary
2 tablespoons chopped fresh Italian parsley
1 teaspoon lemon zest (1 lemon)

Steps:

  • Heat the oil in a large braiser set over medium-high heat. Dry the lamb very well and sprinkle with 1 1/4 teaspoons of the salt. Dredge each piece in the flour and then shake off the excess. Add the lamb to the pan and sear on all sides until deep golden brown, 8 to 10 minutes. Remove the lamb to a plate. Add the garlic, celery, carrots and onions to the pan and season with the remaining 1/2 teaspoon salt. Cook until the vegetables begin to brown and the mixture is fragrant, about 3 minutes. Add the tomato paste and cook, stirring often, to caramelize the paste, about 2 minutes. Deglaze with the wine and bring to a boil, then reduce the heat to medium and simmer for 3 minutes. Stir in the broth, thyme, bay leaf and rosemary. Nestle the lamb back in the pan and cover with the lid. Reduce the heat to low and cook until the lamb is soft and tender, 2 hours.
  • Remove the meat to a plate and keep warm. Skim the fat from the surface of the sauce and remove the herb sprigs and bay leaf. Return the meat to the sauce and serve sprinkled with the parsley and lemon zest.

OSSO BUCO



Osso Buco image

Enjoy this classic Italian dish made with veal shanks and featuring the flavors of white wine, beef broth and a touch of lemon peel.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 6

Number Of Ingredients 13

6 veal or beef shank cross cuts, 2 to 2 1/2 inches thick (3 to 3 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 tablespoons olive or vegetable oil
1/3 cup dry white wine or apple juice
1 can (10 1/2 oz) condensed beef broth
1 clove garlic, finely chopped
1 dried bay leaf
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
Shredded Parmesan or Asiago cheese, if desired
6 cups hot cooked mashed potatoes or spaghetti

Steps:

  • Sprinkle veal with salt and pepper; coat with flour. In 4-quart Dutch oven, heat oil over medium heat. Cook veal in oil about 20 minutes, turning occasionally, until brown on all sides.
  • Stir in wine, broth, garlic and bay leaf. Heat to boiling; reduce heat. Cover; simmer 1 hour 30 minutes to 2 hours or until veal is tender.
  • Remove veal; place on serving platter. Skim fat from broth; remove bay leaf. Pour broth over veal; sprinkle with parsley, lemon peel and cheese. Serve with mashed potatoes.

Nutrition Facts : Calories 700, Carbohydrate 41 g, Cholesterol 255 mg, Fat 1, Fiber 4 g, Protein 68 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 4 g

TRADITIONAL OSSO BUCO



Traditional Osso Buco image

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.

Provided by PICKLEDPOSSUM

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 4

Number Of Ingredients 13

2 pounds veal shanks, cut into short lengths
¼ cup all-purpose flour
¼ cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
⅔ cup dry white wine
⅔ cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
½ cup chopped fresh flat leaf parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

Steps:

  • Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
  • Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
  • In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g

OSSOBUCCO



Ossobucco image

This classic veal recipe provides the staple for a magnificent Italian Sunday lunch

Provided by Ruth Watson

Categories     Dinner, Main course

Time 2h45m

Number Of Ingredients 10

10g packet dried porcini
6thick cut veal shin bone, complete with marrow. Ask your butcher for hind quarter shin bones (about 4cm thick), as they're meatier and more tender than the front ones
a small handful of plain flour , seasoned
50g unsalted butter
3 tbsp olive oil
1large carrot , diced
1large celery stick, trimmed and diced
200ml dry white wine
225ml tomato sugocasa or passata
1 tsp Marigold Swiss vegetable bouillon powder dissolved in 250ml/9fl oz hot water

Steps:

  • Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
  • Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
  • Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
  • Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
  • Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).

Nutrition Facts : Calories 383 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1.15 milligram of sodium

EASY OSSO BUCO



Easy Osso Buco image

Categories     Beef     Tomato     Valentine's Day     Anniversary     Bon Appétit

Yield Serves 4

Number Of Ingredients 15

2 tablespoons olive oil
3 pounds 1 1/2-inch-thick veal shanks
All purpose flour
1 very large onion, chopped
4 large garlic cloves, chopped
1 28-ounce can peeled Italian plum tomatoes, crushed
1 14 1/2-ounce can low-salt chicken broth
1 cup dry white wine
6 fresh basil leaves
1/2 teaspoon grated lemon peel
For Gremolata:
(A traditional topping for osso buco)
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon grated lemon peel

Steps:

  • Heat oil in heavy extra-large deep skillet or flameproof casserole over medium-high heat. Dredge shanks in flour; shake off excess. Add to skillet and cook until brown, turning occasionally, about 12 minutes. Transfer shanks to bowl.
  • Reduce heat to medium-low. Add onion and garlic and sauté until tender, about 4 minutes. Return shanks and any liquid in bowl to skillet. Season shanks with salt and pepper. Add tomatoes, broth, wine, basil and lemon peel to skillet. Cover partially and simmer until veal is very tender and begins to fall off bones, about 2 hours. (Can be prepared 3 days ahead. Cover and refrigerate. Simmer 10 minutes over medium heat before continuing.) Ladle into bowls and serve with Gremolata.
  • To make Gremolata:
  • Combine all ingredients in small bowl.

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  • 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.
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Lamb Osso Buco Yield: 6 ... Heat 1/2 tbs of the oil in a Dutch oven or heavy ovenproof skillet over medium-high heat. In two batches, brown the lamb on all sides, about 8-10 minutes per batch, using the remaining 1/2 tbs oil for the second batch. Remove lamb to a bowl and set aside. Reduce heat to medium, add onions, carrots and celery to pan and cook, stirring, until …
From mealsteps.com


HOW TO MAKE LAMB OSSO BUCCO - CARIBBEAN GREEN LIVING
2021-01-02 Add balsamic vinegar and tomatoes and stir. Let cook another 2 -3 minutes. Add shanks, and wine, stir, cover and lower heat. Cook for about 20 to 25 minutes Check liquid/sauce level and add 1/2 cup of hot water gradually when needed while meat is cooking on low heat.
From caribbeangreenliving.com


LAMB OSSO BUCO OVER PARMESAN POLENTA RECIPE | MYRECIPES
Place flour in a shallow dish. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge lamb in flour. Melt 1 teaspoon butter in pan over medium-high heat. Add 3 lamb chops; cook 3 minutes on each side or until browned. Remove lamb from pan. Repeat procedure twice with remaining butter and lamb. Step 3.
From myrecipes.com


LAMB OSSO BUCO RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Lamb Osso Buco Recipe are provided here for you to discover and enjoy Lamb Osso Buco Recipe - Create the Most Amazing Dishes Healthy Menu
From recipeshappy.com


OSSO BUCO | RECIPETIN EATS
2017-08-25 Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on. Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks – check at 1.5 hours then every 15 minutes after that.
From recipetineats.com


LAMB OSSO BUCO RECIPE - FREE-RECIPES.CO.UK
Free Recipe Lamb Osso Buco. Recipe Type: L Recipes Recipe Preparation: bake Cooking Temperature: Recipe Serves: 6. Ingredients for Lamb Osso Buco Recipe. 2 tb All-purpose flour 1 ts Salt 1/2 ts Black pepper 3 lb Lamb shanks-trimmed of fat-sawn into 1 1/2 pieces 1 tb Olive oil 1 Onion(s), diced 2 Carrots; diced 1 Stalk celery, diced 2 Garlic clove(s)-finely chopped 1-1/2 c …
From free-recipes.co.uk


LAMB OSSO BUCO - FOOD TO LOVE
2014-02-21 Recipe. Lamb osso buco. This juicy lamb will melt in your mouth and take you back to the big family dinners you enjoyed as a child. Every vegetable is brimming with flavoursome stock while red chilli adds some spice. Feb 21, 2014 7:06am. 10 mins preparation; 2 hrs 40 mins cooking; Serves 4; Print. Ingredients. Lamb osso buco. 2 litre beef stock; 3 1/2 …
From foodtolove.co.nz


BRAISED LAMB SHANK 'OSSO BUCO' WITH CAPRINO POLENTA RECIPE
2019-01-21 Preparation. For the lamb shanks: 1. Season the lamb shanks with salt and pepper. 2. Heat grapeseed oil in a cast iron skillet (or dutch oven) over medium-high heat until smoking, and sear meat on ...
From today.com


LAMB OSSO BUCO - KOSHER BY GLORIA
2017-02-24 Preheat oven to 350°F. All the vegetables can be minced together in processor. Set aside. Rinse lamb shanks and pat dry. Sprinkle them on both sides with black pepper. Cover porcini mushrooms with hot water to cover. Heat oil roasting pan over low flame. Add as many lamb shanks as the pan will hold.
From kosherbygloria.com


KAREN AKUNOWICZ: OSSO BUCO WITH SAFFRON RISOTTO AND GINGER …
2022-04-20 Heat the oven to 425°F. Season with the lamb all over with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high. Add the garlic and cook until lightly toasted and fragrant, about 1 minute, then add the carrot, onion, and celery and cook until golden, 4 to 5 minutes. Add the red wine and reduce slightly, then add the stock and tomatoes and …
From brookspr.com


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