Lamb Osso Bucco, my way, my Caribbean way.
Let’s be Italian today. There are many recipes for meat cooked Osso Bucco style. Lamb Osso Bucco is lamb cooked with vegetables.
Ossobuco (pronounced [o?s?o?bu?ko]) is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with Risotto Alla Milanese.
There are two types of Osso Bucco: a modern version that has tomatoes and the original version which does not. The older version, Osso Bucco in Bianco, is flavored with cinnamon, bay leaf, and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery, and onions. Gremolata is optional. This dish’s primary ingredient, veal shank, is common, relatively cheap and flavorful. Although tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the thigh which has a higher proportion of bone to meat than other meaty cuts of beef. The shank is then cross-cut into sections about 3 cm thick. Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard. The braising liquid is usually a combination of white wine and meat broth flavored with vegetables. (Wikipedia, 2013)
This is an excellent way to cook meat with bone in. It is simple and very delicious. The meat is cooked with fresh and dried spices and a good brand of balsamic vinegar, juicy tomatoes, and a good red wine. This recipe requires a good braising pot to have a great dish.
Hope you will try and like my version of Lamb Osso Bucco. Enjoy!