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!
- 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
- Clean meat either with lime or vinegar. Rinse with cold water, pat dry and set aside. Season meat with salt and pepper and dredge in flour. Remove any excess flour and place in a large plate. Do not crowd plate.
- Heat oil in heavy pot or braising pot. Add shanks and sear all sides until brown. Remove from pot. Add more oil into pot if needed. Add onion, garlic, celery, carrots and cook about 3 - 4 minutes while stirring. Add parsley, rosemary leaves, thyme and cumin, stir and cook for 1 - 2 minutes. Add balsamic vinegar and tomatoes and stir. Let cook another 2 -3 minutes. Add shanks, and wine, stir, cover and lower heat. Cook for about 20 to 25 minutes Check liquid/sauce level and add 1/2 cup of hot water gradually when needed while meat is cooking on low heat. You may not need the water if the shanks are slow cooking in the wine and the juice of the tomatoes. Cook the shanks until the meat is fork tender and almost falling of the bone. Make sure sauce is thick and not watery. This is only obtain if you use the water in small quantity when necessary. Depending on the type of lamb, it may take 1 hour 15 minutes to 1 hr 30 minutes for the meat to be fully cooked. Serve with root vegetables, grains or pasta.
- Lamb Osso Bucco - add water gradually until completely cook.