Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, lamb - osso buco style. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Heat the oil in a large braiser set over medium-high heat. Dredge each piece in the flour and then shake off the excess. 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.

Lamb - Osso Buco Style is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Lamb - Osso Buco Style is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook lamb - osso buco style using 21 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Lamb - Osso Buco Style:

1. Take 6 tbs olive oil (divided)
2. Take 4 lamb shanks
3. Get 3 medium carrots, peeled, sliced 1/2”
4. Take 2 medium parsnips, peeled, sliced 1/2”
5. Take 1 medium size onion, roughly chopped
6. Prepare 3 clove garlic, sliced thin
7. Get 3 tbs tomato paste (divided)
8. Make ready 1 cup dry red wine
9. Get 1 can (14.5 oz.) whole peeled tomatoes, drained
10. Prepare 1 1/2 cup beef broth
11. Take 4 tbs mint jelly (divided)
12. Make ready 1/2 cup dried apricots, halved
13. Take 2 tbs rosemary, finely chopped
14. Prepare 1 tbs dried thyme
15. Take 1/2 tsp powdered coriander (optional)
16. Make ready 1 bay leaf
17. Prepare 1/4 tsp salt
18. Get 1/4 tsp pepper
19. Prepare 4 tbs fresh mint, finely chopped
20. Prepare 1 tbs grated lemon peel and twist shavings
21. Take 1/4 cup fresh parsley

Thoroughly pat dry the lamb steaks. Generously sprinkle with salt and pepper. In a Dutch oven or large, heavy-bottomed pot, heat three tablespoons olive oil over medium. Pat osso buco dry with paper towels and season on both sides with salt and pepper.

Steps to make Lamb - Osso Buco Style:

1. Preheat oven 325˚ F.
2. Place a roasting pan with lid (or Dutch oven) on a stove top burner on medium heat. Heat up olive oil (4 tbs.). When heated, sear the shanks on all sides for about 3 minutes per side. Remove shanks to a plate.
3. Add olive oil (2 tbs.) to the pan, then add the vegetables and sauté for 5 minutes. Add the garlic and heat for 1 minute. Add the tomato paste (2 tbs.) and mix with the vegetables until well coated. Heat 1-2 minutes.
4. Add the wine, chopped tomatoes, beef broth, mint jelly (1 tbs.), apricots, and the spices, including the fresh mint. Turn off the heat and add in the shanks to the mixture.
5. Cover, place into the heated oven, and reduce heat to 300˚ F. Cook for about 3 hours depending on size of shanks. When done, bone will be more prominent and meat will be very loose. Set pan aside.
6. Take 1.5 cups of the hot broth (from the pan) and add it to a medium sauce pan. Add tomato paste (1 tbs.), mint jelly (1 tbs.), and grated lemon peel.
7. Heat until just bubbling, stirring occasionally as it thickens. Scoop out a good portion of the vegetables from the roasting pan and add to the gravy.
8. Plate the lamb shanks on a bed of polenta (or) wide flat noodles, or along-side a portion of Italian risotto.
9. Ladle the completed vegetable gravy over the plated shanks. Finish with some chopped parsley and a lemon twist.

In a Dutch oven or large, heavy-bottomed pot, heat three tablespoons olive oil over medium. Pat osso buco dry with paper towels and season on both sides with salt and pepper. Remove lamb to a plate and set aside. Add carrots, celery, onion, and garlic to the pot. It is especially good made from lamb shanks.

So that’s going to wrap this up for this special food lamb - osso buco style recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!