Best Lamb Brasato Ossobuco Recipes

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

Ingredients

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 OSSOBUCO

Lamb Ossobuco image

Provided by Giada De Laurentiis

Categories main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

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.