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1
Preheat oven to 275 degrees F.
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2
Season lamb osso bucco liberally with salt and pepper and set aside on a plate.
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3
In a heavy-bottomed roasting pan over medium-high heat, heat olive oil on stove top.
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4
Carefully place the osso bucco in the hot roasting pan and sear all sides, until nicely browned.
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5
Once seared on all sides, remove from pan and set back onto plate.
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6
Using the same pot with the lamb drippings in the bottom, add carrots, celery, onions, and garlic.
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7
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.
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8
Once caramelized, add tomato paste, coat the vegetables with the paste, and brown slightly, about 5 minutes.
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9
Add the red wine to deglaze the pan, scraping the drippings off the bottom of pan using a wooden spoon.
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10
Reduce the wine by half and add the lamb stock and thyme.
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Season with salt and pepper.
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12
Place the seared osso bucco back into the pan.
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13
Change to high heat and once the stock starts to boil, put roasting pan into the oven.
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14
Cook the osso bucco for about 2 hours until it is fork tender, almost falling off the bone.
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15
You will want to turn the osso bucco every half hour so that it cooks evenly and does not burn on the bottom.
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16
When finished, take the lamb out of the sauce and set aside.
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17
In a blender, blend the sauce until the vegetables are pureed.
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18
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.
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19
It is best served with roasted carrots, onions, and potatoes.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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22
Preheat oven to 400 degrees F.
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23
In a large roasting pan, roast lamb bones in the oven until dark brown.
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24
On a sheet tray, roast carrots, celery, and onion in the oven until browned as well.
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25
Place the bones and vegetables in a 4-gallon stock pot.
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26
Add 2 gallons cold water, salt and pepper, and bay leaves, if desired.
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Bring to a boil over high heat and then turn down to a simmer over medium-low heat.
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28
Simmer for 4 to 5 hours to get the best results.
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29
If using lamb base, roast vegetables as explained above.
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30
In a 4-gallon stock pot, add 2 gallons water and whisk in lamb base.
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Add the roasted vegetables and bring to a boil.
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32
Turn down the heat to medium-low and simmer for approximately 1 hour.
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33
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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34
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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35
Cook Time: If using bones, 5 hours, 30 minutes.
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36
If using lamb base, 1 hour, 20 minutes.
