Braised Osso Bucco with Lemon Feta Crumbles

1. 1

   For the crumble: Roll the mint leaves and thinly slice, then in a bowl blend the mint, feta, red onion and lemon zest.

2. 2

   Then season with salt and pepper.

3. 3

   For the osso bucco: Preheat the oven to 350 degrees F. In a heavy-bottomed pan heat the vegetable oil to medium-high heat, then sprinkle the lamb with salt and pepper.

4. 4

   Next sear the meat on each side until brown, 2 to 3 minutes per side.

5. 5

   Add the stock, carrots, celery, onions and tomato paste to the pan.

6. 6

   Tightly cover the pan with foil, and cook in the oven for 4 hours.

7. 7

   Remove the pan from the oven, then check the tenderness of the meat, it should be fork tender.

8. 8

   If need be, continue cooking to achieve desired tenderness.

9. 9

   Then remove the ribs and save the remaining liquid.

10. 10

    Over medium-high heat reduce the braising liquid until the liquid has reduced to 2 cups.

11. 11

    Serve the osso bucco with mashed potatoes, then drizzle with sauce and finish with feta crumble.

* Per serving · 4 servings · Values may vary.

No additional tips available.