How to Make Lamb Osso Bucco: A Tender and Flavorful Delight
Lamb Osso Bucco, a true Italian culinary gem, is a dish that celebrates the slow, comforting process of braising. Tender lamb shanks are lovingly bathed in a rich, wine-infused tomato sauce, creating a symphony of flavors that will tantalize your taste buds.
What is Osso Bucco?
Osso buco, a Milanese specialty, traditionally features veal shanks. However, lamb offers a unique, robust flavor that holds its own in this classic dish. The name “osso buco” literally translates to “bone with a hole,” referring to the cross-cut shanks.
The Ingredients Needed for the Recipe
- Lamb Osso Buco Shanks: The star of the dish, these cross-cut lamb shanks provide a rich, meaty flavor.
- Seasonings: Salt, black pepper, and all-purpose flour are essential for seasoning the lamb shanks before searing.
- Aromatic Vegetables: Onion, celery, and carrots form the base of the flavorful sauce, adding depth and sweetness.
- Fresh Herbs: Fresh parsley, thyme, and rosemary elevate the dish with their fragrant, herbaceous notes.
- Ground Cumin: This warm spice adds a distinct, earthy flavor to the sauce.
- Diced Tomatoes: These provide acidity and a bright, fresh flavor to the sauce.
- Balsamic Vinegar: This adds a tangy, sweet flavor that balances the richness of the dish.
- Dry Red Wine: This is essential for deglazing the pan and adding complexity to the sauce.
- Hot Water: This is used to adjust the consistency of the sauce and prevent it from becoming too thick.
- Noubess Hot and Spicy Sauce (Optional): For those who prefer a bit of heat, this sauce can add a fiery kick to the dish.
Tips for the Perfect Lamb Osso Bucco:
- Choose high-quality lamb shanks for the best flavor and tenderness.
- Don’t overcrowd the pot when searing the lamb shanks. Cook them in batches if necessary.
- Use a good-quality red wine to enhance the flavor of the sauce.
- Be patient and let the lamb braise slowly and gently.
- Taste and adjust the seasoning as needed.
Why You Should Try Lamb Osso Bucco
Lamb Osso Bucco is a testament to the magic of slow cooking. This Italian classic involves braising cross-cut lamb shanks in a rich, flavorful sauce until the meat is fall-off-the-bone tender. It’s a dish that rewards patience with a truly unforgettable dining experience.
The Beauty of Bone-In Cooking
Cooking meat on the bone offers several advantages:
- Intense Flavor: The bone marrow imparts a rich, savory flavor to the meat and sauce.
- Moist and Tender: The bone helps to keep the meat moist and juicy during the long cooking process.
- Aromatic Sauce: The bone releases collagen, which thickens and enriches the sauce.
A Symphony of Flavors
This Lamb Osso Bucco recipe is a harmonious blend of flavors:
- Fresh Herbs: The combination of fresh parsley, thyme, and rosemary adds a bright, herbaceous note.
- Warm Spices: Ground cumin lends a warm, earthy flavor to the dish.
- Tangy Tomatoes: Diced tomatoes provide acidity and a fresh, vibrant flavor.
- Rich Red Wine: A good quality red wine adds depth and complexity to the sauce.
- Sweet Balsamic Vinegar: This balances the richness of the dish with a tangy, sweet flavor.
The Perfect Braising Pot
A good quality braising pot is essential for this recipe. It should be heavy-bottomed and have a tight-fitting lid to retain heat and moisture. A Dutch oven is a popular choice for braising, but any heavy-bottomed pot with a lid will work.
Give it a Try!
I encourage you to give this Lamb Osso Bucco recipe a try. It’s a labor of love, but the rewards are well worth the effort. Serve it with your favorite side dishes, such as creamy polenta, pasta, or roasted vegetables, and enjoy a truly satisfying meal.
Lamb Osso Bucco: A Tender and Flavorful Italian Classic
Ingredients
- 4 – 6 pre-cut lamb osso bucco cleaned
- 1/4 teaspoon ground black pepper
- 1/2 tablespoon salt
- All purpose flour for the lamb shanks
- 4 tablespoons Olive Oil
- 5 cloves garlic minced
- 1 large onion chopped small
- 2 stalks celery chopped small
- 2 medium carrots peeled and chopped small
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme
- 1 teaspoon fresh rosemary leaves chopped finely
- 1 tablespoon freshly ground cumin
- 1 cup tomatoes diced
- 1 1/2 tablespoon balsamic vinegar
- 1 cup dry red wine
- 1-2 cup hot water
Instructions
Prepare the Lamb:
- Clean the lamb shanks with lime or vinegar, rinse, pat dry, and season with salt and pepper.
- Dredge the shanks in flour, removing excess flour.
Sear the Lamb:
- Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Sear the lamb shanks on all sides until golden brown.
- Remove the shanks from the pot and set aside.
Sauté the Vegetables:
- Add the onion, garlic, celery, and carrots to the pot and sauté until softened.
- Stir in the parsley, thyme, rosemary, and cumin, cooking for a few more minutes.
Create the Sauce:
- Deglaze the pot with balsamic vinegar, scraping up any browned bits.
- Add the diced tomatoes, red wine, and a splash of water.
- Return the seared lamb shanks to the pot.
Braise the Lamb:
- Bring the liquid to a simmer, then cover the pot and transfer it to a preheated 325°F (160°C) oven.
- Braise for 2-3 hours, or until the lamb is incredibly tender and falls off the bone.
- Periodically check the liquid level and add hot water as needed to maintain a consistent level.
Serve:
- Once the lamb is cooked to perfection, remove it from the oven and let it rest for a few minutes.
- Thicken the sauce, if desired, by removing the lamb shanks and reducing the liquid over high heat.
- Serve the lamb shanks with the rich, flavorful sauce, accompanied by your favorite side dishes such as creamy polenta, pasta, or roasted vegetables.
Notes
- Choose high-quality lamb shanks for the best flavor and tenderness.
- Don’t overcrowd the pot when searing the lamb shanks. Cook them in batches if necessary.
- Use a good-quality red wine to enhance the flavor of the sauce.
- Be patient and let the lamb braise slowly and gently.
- Taste and adjust the seasoning as needed.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published April 13, 2014. Updated to add more details.
