LAMB OSSO BUCCO WITH RUSTIC LAMB DEMI-GLACE
Steps:
- Preheat oven to 275 degrees F.
- Season lamb osso bucco liberally with salt and pepper and set aside on a plate. In a heavy-bottomed roasting pan over medium-high heat, heat olive oil on stove top. Carefully place the osso bucco in the hot roasting pan and sear all sides, until nicely browned. Once seared on all sides, remove from pan and set back onto plate. Using the same pot with the lamb drippings in the bottom, add carrots, celery, onions, and garlic. Saute for approximately 10 minutes using a wooden spoon to scrape the lamb drippings off the bottom of the pan and to caramelize the vegetables. Once caramelized, add tomato paste, coat the vegetables with the paste, and brown slightly, about 5 minutes. Add the red wine to deglaze the pan, scraping the drippings off the bottom of pan using a wooden spoon. Reduce the wine by half and add the Lamb Stock and thyme. Season with salt and pepper. Place the seared osso bucco back into the pan. Change to high heat and once the stock starts to boil, put roasting pan into the oven. Cook the osso bucco for about 2 hours until it is fork tender, almost falling off the bone. You will want to turn the osso bucco every half hour so that it cooks evenly and does not burn on the bottom.
- When finished, take the lamb out of the sauce and set aside. In a blender, blend the sauce until the vegetables are pureed. Place about a 1/4 cup of sauce into the bottom of each serving bowl, top with osso bucco and drizzle with a little more sauce. It is best served with roasted carrots, onions, and potatoes.
- Preheat oven to 400 degrees F.
- In a large roasting pan, roast lamb bones in the oven until dark brown. On a sheet tray, roast carrots, celery, and onion in the oven until browned as well. Place the bones and vegetables in a 4-gallon stock pot. Add 2 gallons cold water, salt and pepper, and bay leaves, if desired. Bring to a boil over high heat and then turn down to a simmer over medium-low heat. Simmer for 4 to 5 hours to get the best results.
- If using lamb base, roast vegetables as explained above. In a 4-gallon stock pot, add 2 gallons water and whisk in lamb base. Add the roasted vegetables and bring to a boil. Turn down the heat to medium-low and simmer for approximately 1 hour.
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Mueez Ali
[email protected]This was an amazing dish. The lamb was incredibly tender and flavorful, and the sauce was rich and savory. I would definitely recommend this recipe to anyone looking for a special occasion meal.
Arif Rahoman
[email protected]Amazing!
nour hamdi
[email protected]This was a great recipe. The lamb was tender and juicy and the sauce was rich and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make lamb dish.
Sumandiwana
[email protected]This recipe was a bit bland for my taste. I added some extra spices and herbs and it turned out much better. I would definitely recommend this recipe to anyone who likes lamb, but I would suggest adding some extra seasonings.
Israraslam Ali
[email protected]Loved it!
fuad abdulkariim
[email protected]This was a great recipe. The lamb was tender and juicy and the sauce was rich and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make lamb dish.
Khakendra Saud
[email protected]This recipe was a bit too time-consuming for me, but the results were worth it. The lamb was fall-off-the-bone tender and the sauce was rich and flavorful. I'll definitely be making this again, but I'll probably make it on a weekend when I have more
Kawsar Op
[email protected]Amazing!
Okoye Ugochukwu
[email protected]This was my first time making lamb and it turned out great! The meat was tender and flavorful and the sauce was rich and delicious. I'll definitely be making this again.
Maria Dilley
[email protected]This recipe was a bit too complicated for me, but the results were worth it. The lamb was fall-off-the-bone tender and the sauce was rich and flavorful. I'll definitely be making this again, but I'll simplify the recipe a bit.
Eduardo Mireles
[email protected]Delicious and easy to make.
M Huzafa
[email protected]I would definitely recommend this recipe. The lamb was tender and juicy and the sauce was rich and flavorful. I served it over pasta and it was a hit with my family.
Merith Moon
[email protected]This recipe is a keeper. The lamb was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.
Ayele Ayele
[email protected]Not bad!
Bikram Mahato
[email protected]This was my first time making osso bucco and it turned out great. The lamb was tender and juicy and the sauce was rich and flavorful. I'll definitely be making this again.
mdalkas ali
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The lamb is always fall-off-the-bone tender and the sauce is rich and flavorful.
Affan
[email protected]This recipe was easy to follow and the results were amazing. The lamb was so tender and the sauce was perfect. I served it over mashed potatoes and it was a hit with my family.
omer mohammad
[email protected]Delicious!
Saima Bago
[email protected]"The best osso bucco I've ever had. The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I'll definitely be making this again."