IvanEats recipe
Lamb Osso Buco
Cooking for
4
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Ingredients
Lamb Osso Buco
Mashed Potatoes
Method
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 (150°C) 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.
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