Name: Lamb Osso Buco
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Ingredients: 4 slices of lamb leg; 1–2 tbsp all-purpose flour; 3 tbsp olive oil; 1 onion, chopped; 1 carrot, chopped; 3 garlic cloves, chopped; 1 celery stalk, chopped; 2 sprigs rosemary; 2 sprigs sage; 8 sprigs thyme; 2 tbsp tomato paste; 5 dl (2 cups) red wine; 4–5 dl (1¾–2 cups) beef stock; 1 mild chili pepper; Salt, to taste; Black pepper, to taste; 1 kg (2.2 lbs) floury potatoes, peeled; 1 dl (⅓ cup + 1 tbsp) full-fat milk; 75 g (5 tbsp) butter; 3 garlic cloves, finely chopped; 2–3 dl (¾–1¼ cups) chopped parsley; Zest of 1 lemon; 1 tsp salt; 2 tbsp olive oil

Ingredients

Scale

For the Osso Buco

4 slices of lamb leg
1–2 tbsp all-purpose flour
3 tbsp olive oil
1 onion, chopped
1 carrot, chopped
3 garlic cloves, chopped
1 celery stalk, chopped
2 sprigs rosemary
2 sprigs sage
8 sprigs thyme
2 tbsp tomato paste
5 dl (2 cups) red wine
4–5 dl (1¾–2 cups) beef stock
1 mild chili pepper
Salt, to taste
Black pepper, to taste

For the Mashed Potatoes

1 kg (2.2 lbs) floury potatoes, peeled
1 dl (⅓ cup + 1 tbsp) full-fat milk
75 g (5 tbsp) butter

For the Gremolata

3 garlic cloves, finely chopped
2–3 dl (¾–1¼ cups) chopped parsley
Zest of 1 lemon
1 tsp salt
2 tbsp olive oil

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Instructions

Lamb Osso Buco

Cut a few slits on the sides of each lamb slice to prevent them from curling up during searing.
Dust the slices with all-purpose flour on both sides and season with salt and black pepper.
Heat the olive oil in an oven-safe pot and sear the lamb until golden brown on both sides. Set aside on a plate.
Add the onion to the pot and fry until it starts to gain some color. Season lightly with salt to help it soften.
Add the carrot and celery and fry for a few more minutes. Then add the rosemary, sage, and thyme and continue frying.
Stir in the tomato paste and let it fry for a few minutes to deepen the flavor.
Pour in the red wine and bring it to a boil. Stir in the chopped garlic.
Score the chili pepper with a knife and add it to the pot.
Add the beef stock, stir well, and return the lamb slices along with any resting juices. Make sure the meat is mostly submerged.
Season with a bit more salt.
Cover the stew with a cartouche (a round piece of parchment paper the size of the pot with a small hole in the center).
Place the pot in a preheated oven at 150°C (300°F) for 2½ hours.
Serve the osso buco over mashed potatoes and spoon gremolata on top just before serving.

Mashed Potatoes

Boil the peeled potatoes until fully tender.
Mash or press them through a ricer into a pot.
Over low heat, add the milk and butter. Stir until smooth and fully incorporated.

Gremolata

Mix all the ingredients in a bowl.

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes