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Lamb Osso Bucco

We’re more than just cheese here at Green Dirt Farm! We carry frozen lamb cuts in our shop too: ground lamb, sausage, racks, shoulders, legs and more! This time of year, we love our Osso Bucco cuts (cross-cut shanks) because it requires minimum prep and then just braises low and slow for the rest of the afternoon. This is a pretty simple recipe that can be used for other cuts you would braise including beef. Best served with mashed potatoes or polenta to soak up all those delicious juices!

You can find our lamb, cheese and other local products at our shop in Weston. Or ask your local cheese counter/monger for us!

Ingredients:

  • 2 packs of Lamb Osso Bucco (about 2 lbs) – you could fit another pound or so with this amount of liquid
  • 3 cloves garlic, smashed
  • 2 small onions, roughly chopped
  • 2 large carrots, roughly chopped
  • 2 ribs celery, roughly chopped
  • one quart lamb or beef stock
  • 1 cup red wine
  • 1/4 cup olive oil
  • 1/4 cup tomato paste
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 1 sprig rosemary
  • salt and pepper

Directions:

Preheat oven to 300 degrees.

Dry off lamb osso bucco and salt and pepper liberally. In a large dutch oven, heat oil over medium-high heat. Add osso bucco carefully and sear on all sides until browned and releases from the pan on its own. Remove lamb and place on a plate to the side. Add carrots, celery, onions and garlic to the pot and saute for 10 minutes, until caramelized and softened, scraping the bottom of the pot with a wooden spoon along the way.

Add tomato paste and saute for about 5 minutes until veggies are coated and slightly browned. Deglaze with red wine scraping the bottom of the pot. Reduce the wine by half, then add the stock, thyme, bay leaves and rosemary. Season with salt and pepper. Bring to a boil, then shut off the heat, place the lid on top and place into the oven. Cook for about 2 hours until fork tender and meat separates from the bone.

Remove lamb from the pot. Also remove the rosemary stem and bay leaves. At this point you can serve immediately or reduce the sauce for a thicker consistency. To reduce, return to the burner on medium-high heat and strongly simmer until liquid reduces to desired consistency. Finish with a pad of butter for a glossy sauce.

Serve lamb on top of mashed potatoes or polenta, topped with sauce and veggies.

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